Shrimp Salad With Lemon-Herb Vinaigrette

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2 quarts water

3 bay leaves

2 tablespoons white or white wine vinegar

2 pounds jumbo fresh shrimp, unpeeled*

1 red bell pepper, julienned

3 green onions, trimmed and cut lengthwise into 2-inch-long thin strips

3 carrots, peeled and julienned

1 cucumber, partially peeled (striped) and julienned

1/2 pound sugar snap peas, blanched

3/4 cup Lemon-Herb Vinaigrette

Sea salt, to taste

Freshly ground black pepper, to taste

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