SHRIMP PINEAPPLE SALAD

2 pounds (16-20) shrimp, cooked, peeled and deveined, without tails
1 pound very ripe pineapple, medium dice
Dark Rum - enough to sprinkle lightly
Pernod - enough to sprinkle lightly
1/3 cup basil, roughly chopped
1/3 cup mint leaves, roughly chopped
1/2 cup olive oil
1/3 cup rice vinegar
1 head iceberg lettuce, sliced in large wheels
salt and pepper to taste

Place the shrimp and pineapple in a bowl and sprinkle with the rum and Pernod lightly.

Add the herbs. Dress with the olive oil and rice vinegar. Correct seasoning with salt and pepper.

Serve the salad over a thick slice of very cold and crisp Iceberg lettuce.