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
Macaroni
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 Thoroughly.
(Fat 11. Chol. 38.)