• 12 ounces twist pasta, small
• 1 pound cooked shrimp, shelled & dev
• 1/2 cup chopped parsley
• 1/2 cup olive oil, divided
• 4 tablespoons lemon juice
• 1 teaspoon tarragon, crushed
• 1/4 teaspoon rosemary, crushed
• 1/2 teaspoon salt, to taste
• Tabasco sauce

Cook pasta until al dente, drain well & toss with 2 tble. oil. Set aside to cool. Cut some of the shrimp into smaller pieces if desired Throughly mix remaining oil, lemon juice, herbs, salt & Tabasco sauce. Taste & adjust seasonings. In a serving bowl, toss the pasta, shrimp, dressing & parsley. Cover & let flavors blend about 1/2 hour. (Refrigerate if salad won't be served for more than 1/2 hour.) Just before serving, toss again.

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