Combine the water, wine and bay leaf in a 2-quart saucepan and bring to a boil. Add the shrimp. Reduce the heat and cook for 3 to 5 minutes, or until the shrimp are pink on the outside and just cooked in the center. Remove with a slotted spoon to a bowl.
Immerse the red pepper in the shrimp-cooking liquid and simmer for 1 minute over medium-heat. Remove with a slotted spoon and drain. Add the red pepper to the bowl of shrimp along with the onion, olives and sliced lemon.
MARINATE THE SHRIMP:
In a separate bowl, combine the marinade ingredients and pour over the shrimp mixture.
Refrigerate for at least 4 hours. Remove the shrimp from the marinade, drain, and serve on 6 plates that are lined with salad greens. Add pieces of red pepper, onion and olives on top of the salad. Drizzle desired additional marinade onto the salad.
Notes
*The marinated shrimp may be kept up to 1 day in refrigerator.
*Serve with a crisp Fume Blanc or a medium-bodied Chardonnay.