Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Chicken Bouillon Granules 1 tb White Wine Vinegar
1 c Water 1 tb Dijon Mustard
2 Bay Leaves 6 oz Uncooked Seashell
1 c Dry White Wine Macaroni
1 sm Lemon Thinly Sliced 1 lg Red Bell Pepper Chopped
1 sm Onion Thinly Sliced 1 c Frozen Peas Thawed
3 cl Garlic 3/4 c Minced Fresh Basil
1/4 ts Red Pepper Flakes 1/2 c Minced Purple Onion
1 lb Medium Fresh Shrimp 1/4 c Minced Parsley
2 tb Olive Oil 1/8 tb Red Pepper

Combine Bouillon Granules, Water, White Wine, Lemon, Onion, Garlic,
Bay Leaves and Red Pepper Flakes. Bring To A Boil; Add Shrimp and Cook 3
To 5 Min. Remove Shrimp From Broth, Reserving Broth. Rinse Shrimp
Under Cold Water. Chill. Peel and Devein. Set Aside. Strain Broth
Mixture, Reserving 1/2 C. Liquid and Garlic. Discard Lemon, Onion and
Bay Leaves. Add Reserved Liquid and Garlic, Oil, Vinegar and Mustard To
Process. Blend Until Mixture Is Smooth. Cook Macaroni According
Package Directions. Drain. Rinse Under Cold Water and Drain Again.
Combine Macaroni, Bell Pepper, Peas, Basil, Purple Onion, Parsley and
Red Pepper in A Large Bowl. Add Reserved Broth Mixture, Tossing Well
To Coat. Add Reserved Shrimp and Toss Gently. Cover and Chill
Thoroughly.
(Fat 11. Chol. 38.)

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