48 shrimp, cooked, peeled and deveined
1 lb. pasta tubes
2 c. peas
2 1/4 c. homemade mayonnaise
1/2 c. chopped basil, dill and parsley
3/4 c. finely chopped scallions
2-4 tbsp. tarragon vinegar
Salt and pepper

Cut shrimp crosswise in half. Cook and drain pasta. Combine all ingredients and correct seasoning. Sprinkle with chopped parsley.

In a food processor combine 2 egg yolks, 2 tablespoons red wine vinegar, 4 teaspoons Dijon or spicy mustard, 1/4 teaspoon Tabasco sauce, 1/2 teaspoon Worcestershire sauce, salt and pepper, and 1/4 cup corn oil. Turn on food processor and slowly add 1 3/4 cup corn oil. Serves 10-12.