• 3 pounds of shrimp, peeled, deveined, and cooked until just opaque

• 2 pounds of small pasta shells cooked al dente, rinsed under cold water and drained

• 1 bunch scallions, white bulbs and green stalks, sliced

• 1 red bell pepper,seeded and cut into fine julienne strips

• 1 ½ pounds sugar snap peas, blanched in boiling water for 30 seconds, cooled under cold running water and drained.

•  Dressing:

• 3 T. tomato paste

• 3 T. fresh lemon juice

• ½ cup dry vermouth

• 4 hard-cooked eggs

• 3 T. fresh tarragon

• 3 cups Hellmann’s mayonnaise

• S&P to taste

• 2 T. Pernod

Place 2 ½ pounds of the shrimp in a large mixing bowl. (Reserve the remaining ½  pound for the dressing).  Add the pasta and peas to the shrimp and toss to combine.  Stir in the scallions and red pepper.  Place the reserved shrimp, tomato paste, lemon juice, eggs and tarragon in a processor and process until smooth.  Season to taste with S&P.  Add mayonnaise and process again until smooth.  Season with S& P.  Add Pernod.  Process once more just to blend.  Pour dressing over pasta salad and toss thoroughly.  Serve at one or refrigerate for several hours.  Makes 10-12 servings.