1 pound medium shrimp, cooked and peeled 4 cups cooked medium seashell pasta 2 cups chopped plum tomatoes 1/2 cup chopped green bell pepper 1/3 cup fresh lemon juice 1/4 cup chopped shallots 1/4 cup chopped fresh basil 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon black pepper 1 clove garlic, minced Combine all ingredients in large bowl. Cover and refrigerate at least 8 hours.
