Preparation:
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 minutes 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. |
