Submitted by: Chef John Folse

1 lb medium shrimp, peeled and deveined
1-1/4 lb macaroni
12 black olives, pitted
1/2 cup minced red onions
1 red bell pepper, diced
1 green pepper, diced
1 small cucumber, peeled, seeded and diced
1 stalk celery, thinly sliced
1 cup Anchovy-Garlic Salad Dressing (recipe in Hooks Lies & Alibis) 
2 tbsp cider vinegar
1 bay leaf
1/2 lemon
4 black peppercorns
1 head romaine or green leaf lettuce, washed and dried
6 roma tomatoes, thinly sliced
6 springs parsley, washed and trimmed

In a large saucepan, bring 4-6 inches salted water to a boil. Add pasta and cook until al dente. Drain well, rinse under cold water and place in a large bowl. Add olives, onions, bell peppers, cucumber, celery and dressing. Mix well then set aside. In a clean saucepan, combine 3-4 inched salted water, vinegar, bay leaf, lemon and peppercorns. Place over medium-high heat and bring to a boil. Add shrimp and cook 3-5 minutes. Drain thoroughly then rinse in cold water. Pat dry with paper towels and set aside. To serve, mound pasta salad on platter or individual plates, surround with lettuce and decorate with shrimp, tomatoes and parsley leaves.