1

Combine water, wine and bay leaf in a 2-quart saucepan and bring to a boil. Add shrimp. Reduce heat and cook for 3 to 5 minutes, or until shrimp are pink on the outside and just cooked in the center. Remove with a slotted spoon to a bowl.

2

Immerse red pepper in shrimp-cooking liquid and simmer for 1 minute over medium-heat. Remove with a slotted spoon and drain. Add to bowl of shrimp. Add onion, olives and sliced lemon.

3

In a separate bowl, combine marinade ingredients and pour over shrimp mixture.

4

Refrigerate for at least 4 hours. Remove shrimp from marinade, drain, and serve on 6 lettuce- lined plates. Also place pieces of red pepper, onion and olives on the lettuce. Drizzle additional marinade onto salad.