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09-17-2006, 10:45 AM
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Shrimp Pasta Salad
2 lbs. shrimp
3/4 to 1 lb. pasta shells, bows, or shape of your choice 2 c. cooked tiny peas (I don't cook the peas, I just run under cold water in a strainer to defrost, much better that way) 3/4 c. finely chopped scallions 1 tbsp. dry dill weed 1 tbsp. dry basil 2 1/4 c. mayonnaise 2 tbsp. tarragon vinegar 1/4 c. drained capers Cook, peel and devein shrimp. Cut in bite size pieces. Cook pasta in boiling, salted water. Drain. Cool slightly. Grind dill and basil together (fresh herb may be used if so adjust amounts accordingly, I ALWAYS use fresh!). Mix mayonnaise, vinegar, and capers (I omit capers, your choice) with dill and basil. Taste and adjust seasoning. In large bowl, mix shrimp, pasta, and peas. Pour dressing over mixture. You may want to add this by degree to get the amount you prefer. (I make this the night prior and I use about 3/4 that night and then taste test next morning and add more, if needed) Toss gently. Adjust seasoning and refrigerate. Better made the day before. Serves 8 to 10.     
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