Aegean Salad

For the salad 1 cup raw rice 1 pound cooked, shelled, and deveined medium-large shrimp 1/2 cup Calamata olives, pitted 1/3 cup chopped scallions 1 medium cucumber, peeled and sliced thin 1/3 cup fresh parsley sprigs, packed 1 cup crumbled feta cheese Fresh-ground pepper to taste For the garnish 5 or 6 cup-shaped Boston or romaine lettuce leaves Mix all the ingredients for the vinaigrette and reserve. Cook the rice in a very large pot of rapidly boiling salted water for 15 to 20 minutes, or until tender but slightly firm. Drain and rinse. Combine the rice, shrimp, and half the lime vinaigrette and let stand until the mixture reaches room temperature. Mix in the remaining ingredients and the rest of the vinaigrette and chill. Before serving, arrange the lettuce leaves on a platter and fill each with a portion of the salad, or serve the salad from a glass bowl. Yield: 6 servings