Recipe(tried): Shrimp Pasta Salad

SHRIMP PASTA SALAD

1 teaspoon chicken bouillon granules
1 cup dry white wine
1 cup water
1 small lemon, thinly sliced
1 small onion, thinly sliced
3 cloves garlic
2 bay leaves
1/4 teaspoon red pepper flakes
1 lb medium fresh shrimp
FOR THE DRESSING:
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
FOR THE SALAD:
6 oz uncooked seashell macaroni
1 large red bell pepper, chopped
1 cup frozen peas, thawed
3/4 cup minced fresh basil
1/2 cup minced purple onion
1/4 cup minced fresh parsley
1/8 tablespoon ground red pepper (cayenne)

TO PREPARE THE SHRIMP:
Combine bouillon granules, wine, 1 cup water, lemon, onion, garlic, bay leaves and red pepper flakes; bring to a boil. Add shrimp and cook 3 to 5 minutes. Remove shrimp from broth, reserving broth. Rinse shrimp under cold water; chill. Strain broth mixture, reserving 1/2 cup liquid and garlic. Discard lemon, onion and bay leaves.

TO MAKE THE DRESSING:
Add reserved liquid and garlic, oil, vinegar and mustard to a food processor. Blend until mixture is smooth.

TO PREPARE THE SALAD:
Cook macaroni according package directions; drain. Rinse under cold water and drain again.

Combine macaroni, bell pepper, peas, basil, purple onion, parsley and ground red pepper in a large bowl. Add reserved broth mixture, tossing well to coat.

Peel and devein chilled shrimp; add to the salad and toss gently. Cover and chill thoroughly.

Makes 6 servings