Instructions: In saucepan, bring 4 cups water, onion and bay leaf to boil; reduce heat and simmer for 5 minutes. Add shrimp; simmer for 2-4 minutes or until pink.

Drain, peel and devein. cover and refrigerate until shrimp are chilled or for up to 4 hours.

Meanwhile, separate lettuce into leaves; wash, dry and wrap in towels.

[Wrapped lettuce can be refrigerated in plastic bag for up to 1 day.]

Dice red pepper. [Red pepper can be refrigerated in airtight container for up to 8 hours.]

Dressing: In small bowl, whisk together light mayonnaise, lime juice and hot pepper sauce; whisk in buttermilk, chives, coriander and salt until combined. [Dressing can be covered and refrigerated for up to 8 hours.]

Arrange 2 or 3 lettuce leaves attractively on individual salad plates.

Sprinkle with about three-quarters of the red pepper. Mound shrimp on top.

[Salad can be prepared to this point, covered and refrigerated for up to 1 hour.] Drizzle with dressing and sprinkle with remaining red pepper.

Add a few cherry tomatoes cut into wedges, if desired, and drizzle on the dressing just before carrying the salads to the table.

Variation: You can use large scallops for half of the shrimp; cook as for shrimp and slice crosswise.

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