1 pound small cocktail shrimp, cooked 2 cups any small round gf pasta, uncooked 2 cups roma tomatoes, chopped 1/2 cup green bell pepper, chopped 1/3 cup fresh lemon juice 1/4 cup shallots, chopped 1/4 cup fresh basil, chopped 2 Tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon black pepper 1 garlic clove, minced
Cook pasta according to package directions. Drain and set aside.
Rinse shrimp in cold water and set aside.
Mix 1/4 teaspoon salt with minced garlic on cutting board and with the flat side of a large knife, press until blended.
Combine all ingredients in a large bowl. Cover and refrigerate for at least 8 hours.
Make sure you refrigerate this salad for at least 8 hours. It is much better after the flavors have time to blend.