Combine the stock and the seasonings in a large saucepan. Bring to a boil, reduce heat and simmer 3 minutes.
Turn heat to high and add the unpeeled shrimp.
Cook uncovered over high heat for 3 minutes.
Immediately drain the shrimp and refrigerate.
When cool, peel shrimp and chill well.
In a medium size bowl, combine the chilled shrimp and the Remoulade Sauce.
For each serving, place a lettuce leaf on a salad plate and mound about 1/3 cup shredded lettuce in the center.
Top with 6 to 10 shrimp.
Garnish each salad with 2 tomato wedges, black olives and a sprig of fresh parsley.