1 (8 oz.) pkg. spiral pasta
1 lb. large shrimp, shelled and deveined
1 med. size sweet red pepper, seeded and cut into strips
1 1/2 tbsp. chopped fresh basil or 1/2 tsp. dried basil
1/2 c. olive oil
1/4 c. white wine vinegar
2 tbsp. lemon juice
1/4 tsp. salt
Pinch of ground red pepper
2 cloves garlic, pressed
2 tbsp. grated Parmesan

1. Cook pasta following package directions. Rinse shrimp well and add to pasta during last 5 minutes of cooking time. Drain well.

2. In large bowl, combine pasta and shrimp, sweet pepper and 1 tablespoon basil.

3. In small screw top jar with tight fitting lid or in a small pitcher, combine oil, vinegar, lemon juice, salt, red pepper, the remaining basil and garlic. Shake or stir dressing; pour half over salad. Cover salad tightly and refrigerate several hours or overnight.

4. At serving time, toss salad again; sprinkle with cheese and serve with remaining dressing.