1 1/4 cups olive oil
2 cups raw long-grain rice
5 cups homemade chicken stock or
good-quality canned broth
2 generous pinches saffron
1 1/2 teaspoons salt
1/3 cup red wine vinegar
1 1/2 pounds large shrimp, cooked and shelled with tails
left on, and deveined
1/2 cup julienne slivers red bell pepper
1/2 cup julienne slivers green bell pepper
1 cup green peas, cooked and drained
1/2 cup quartered black olives
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
8 to 10 large Boston lettuce leaves, rinsed and dried

1. In a large heavy casserole with a lid, heat 1/4 cup of the oil over medium-high heat. When the oil is hot add the rice and cook, stirring, until it is
opaque, 2 to 3 minutes. Add the stock, saffron, and 1/2 teaspoon of
the salt. Stir will to dissolve the saffron, and bring the mixture to a
simmer. Lower the heat and cook, covered, until all liquid has been
absorbed, about 20 minutes. When the rice is cooked, remove the lid
and let it cool to room temperature.
2. To assemble the salad, place the vinegar and the remaining 1 teaspoon
salt in a large non-aluminum mixing bowl. Whisk in the remaining 1
cup olive oil. Add the shrimp, red and green peppers, peas, and olives.
Let marinate 10 minutes. Then add the rice, parsley, and chives, and
mix well.
3. To serve, arrange a border of lettuce leaves on a large serving platter
and mound the salad in the center. Serve at room temperature or
slightly chilled.