MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Shrimp Pasta Salad
  Categories: Salads, Pasta, Seafood
       Yield: 6 servings
       1 ts Chicken Bouillon Granules
       1 c  Water
       2    Bay Leaves
       1 c  Dry White Wine
       1 sm Lemon Thinly Sliced
       1 sm Onion Thinly Sliced
       3 cl Garlic
     1/4 ts Red Pepper Flakes
       1 lb Medium Fresh Shrimp
       2 tb Olive Oil
       1 tb White Wine Vinegar
       1 tb Dijon Mustard
       6 oz Uncooked Seashell
       1 lg Red Bell Pepper Chopped
       1 c  Frozen Peas Thawed
     3/4 c  Minced Fresh Basil
     1/2 c  Minced Purple Onion
     1/4 c  Minced Parsley
     1/8 tb Red Pepper
   Combine Bouillon Granules, Water, White Wine, Lemon, Onion, Garlic,
   Bay Leaves & Red Pepper Flakes.  Bring To A Boil; Add Shrimp & Cook 3
   To 5 Min. Remove Shrimp From Broth, Reserving Broth.  Rinse Shrimp
   Under Cold Water. Chill.  Peel & Devein. Set Aside. Strain Broth
   Mixture, Reserving 1/2 C. Liquid & Garlic.  Discard Lemon, Onion &
   Bay Leaves. Add Reserved Liquid & Garlic, Oil, Vinegar & Mustard To
   Process. Blend Until Mixture Is Smooth. Cook Macaroni According
   Package Directions.  Drain. Rinse Under Cold Water & Drain Again.
   Combine Macaroni, Bell Pepper, Peas, Basil, Purple Onion, Parsley &
   Red Pepper in A Large Bowl.  Add Reserved Broth Mixture, Tossing Well
   To Coat.  Add Reserved Shrimp & Toss Gently.  Cover & Chill
     (Fat 11.  Chol. 38.)