Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      chicken bouillon granules
   1      cup           water
   2                    bay leaves
   1      cup           dry white wine
   1      small         lemon thinly sliced
   1      small         onion thinly sliced
  30      milliliters   garlic
     1/4  teaspoon      red pepper flakes
   1      pound         medium fresh shrimp
   2      tablespoons   olive oil
   1      tablespoon    white wine vinegar
   1      tablespoon    Dijon mustard
   6      ounces        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 parsley
     1/8  tablespoon    red pepper

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.