Combine bouillon granules, water, white wine, lemon, onion, garlic, bay leaves & red pepper flakes. Bring to a boil; add shrimp & cook 3 to 5 min. Remove shrimp from broth, reserving broth. Rinse shrimp under cold water. Chill. Peel & devein. Set aside. Strain broth mixture, reserving 1/2 c. Liquid & garlic. Discard lemon, onion & bay leaves. Add reserved liquid & garlic, oil, vinegar & mustard to process. Blend until mixture is smooth. Cook macaroni according package directions. Drain. Rinse under cold water & drain again. Combine macaroni, bell pepper, peas, basil, purple onion, parsley & red pepper in a large bowl. Add reserved broth mixture, tossing well to coat. Add reserved shrimp & toss gently. Cover & chill thoroughly.