1/2 c. olive oil
1/2 c. red wine vinegar
3 tbsp. lemon juice
5 tbsp. fresh parsley
2 lb. frozen cooked baby shrimp
6 hot house ripened slicer tomatoes
1 head red leaf lettuce

In a large creamer, mix olive oil, red wine vinegar, lemon juice and parsley, set aside for flavors to blend. Remove shrimp from freezer. Place in colander and rinse. Rinse tomatoes and lettuce. Tear off bottom of lettuce leaves and discard. Place two whole lettuce leaves per salad plate. Cut off tops and bottoms of slicer tomatoes, cut into three flat rounds. Place three tomato rounds per plate on top of lettuce. Next, divide shrimp into sixths. Place on top of tomatoes. Stir dressing and pour equal amounts onto each salad. Serve immediately.