Shrimp Pasta Salad

24 - 48 shrimp cooked and cleaned
1 pound pasta (colored spiral pasta looks nice) - cooked
2 cups frozen peas
2 1/4  mayonnaise
3/4 cup finely chopped scallions
2 -3 tablespoons tarragon wine vinegar
1/4 cup capers, drained
Salt and freshly ground pepper to taste
1/2 cup finely chopped herbs such as basil, dill and parsley - use a combination of dried and fresh and season to taste. You can also add lemon juice to taste.

Cut shrimp in half crosswise at an angle.
Pour boiling hot water over fozen peas in sieve, further cooking is not needed.
Combine shrimp and pasta in a large mixing bowl.
Add remaining ingredients except fresh parsley.
Blend well and refrigerate for an hour or so or overnight.
Sprinkle with chopped parsley.

Note: To keep pasta from sticking together when making a cold salad, mix a small amount of equal parts water and vinegar, toss  with drained cooled pasta. Drain excess moisture.

Serves 10 - 12. Can easily be halved.