Preparation / Directions:
Early on day: in large skillet melted butter or margarine. Add 1/3 cup lemon juice, 1/4 cup snipped parsley, sugar, salt, peppercorns and bay leaves; bring to a boil.
Lay flounder filets in mixture in skillet; cover; simmer for 5 minutes. Refrigerate in skillet. Combine 1/3 cup lemon juice, 2 tablespoons snipped parsley, seasoned salt and cooked shrimp.
Refrigerate about thirty minutes before serving: halve hard-cooked eggs lengthwise, top each with 1/4 teaspoon of mayonnaise, then a rolled anchovy filet with caper center. Cut up 1 dozen of the refrigerated shrimp and add 1 cup finely sliced romaine and 1/4 cup mayonnaise and toss. Arrange 6 beds of romaine leaves around edge of large platter. Cut each fish filet into thirds; lay one-third on each romaine bed.
Top with sliced shrimp mixture and 1/2 cup mayonnaise. Garnish each with sour-pickle slices and 2 whole shrimp. In center of platter arrange egg halves, pickled beet slices and pitted ripe olives. Garnish with celery leaves.