1 (7 oz.) pkg. pasta shells (macaroni)
1 sm. garlic clove
6 tbsp. olive oil
2 tbsp. red wine vinegar
1 tbsp. Worcestershire sauce
Salt & pepper to taste
1 sm. sprinkle cayenne pepper
1/2 lb. cooked shrimp
1/2 c. chopped fresh dill
1/2 c. pine nuts
1 tomato, chopped
1/2 green pepper (opt.)

Cook pasta shells according to package directions. Rinse with cold water; drain. In blender place garlic clove, olive oil, vinegar, Worcestershire sauce, salt, pepper and cayenne. Blend and pour over 1/2 pound cooked shrimp, toss with fresh dill, add to cooked pasta. Add tomato and pine nuts and green pepper if desired. Refrigerate for several hours. Serves 6.