2 lbs. shrimp
3/4 to 1 lb. pasta shells, bows, or shape of your choice
2 c. cooked tiny peas
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). Mix mayonnaise, vinegar, and capers 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. Toss gently. Adjust seasoning and refrigerate. Better made the day before. Serves 8 to 10.