Blueberry Shrimp Salad

1 (8- or 9-ounce) package fresh or dried fettuccine
1 /4 cup olive oil
1 Tbsp. sugar
2 Tbsps. chopped parsley
3 Tbsps. lemon juice
2 Tsps. grated lemon peel
1/2 tsp. salt, if desired
Dash Tabasco sauce
2 cups fresh blueberries
12 ounces shrimp, cooked and chilled
I (11 ounce ) can    mandarin oranges, drained

Cook fettuccine according to package directions until just barely tender. Drain; rinse under cold running water. Drain thoroughly. Combine oil, sugar, parsley, lemon juice, lemon peel, salt and Tabasco. Pour dressing over cold fettuccine. Add blueberries, shrimp and oranges.

Toss well. Chill for an hour or two to blend flavours.

Serves 6 - 8.