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.)