Shrimp, crab and avocado salad
From the Kitchen of Susan Reid
½ lb each cooked shrimp and fresh lump crabmeat
¼ c each extra-virgin olive oil, rice wine vinegar, fresh lime juice
¼ c cilantro, minced plus sprigs for garnishing
1 jalapeno chile, minced
½ shallot, minced
sea salt and ground pepper
½ head butter lettuce
1 avocado, diced
lime wedges for serving
Peel and dice shrimp. Pick over crabmeat for shell fragments.
Peel, pit and finely dice mango. In a bowl, stir together mango, olive oil, vinegar, lime juice, cilantro, jalapeno, and shallot. Season to taste with salt and pepper. Add shrimp and crabmeat and stir to combine.
Finely shred lettuce. In 4-6 clear glass tumblers, arrange lettuce in a layer on bottom. Top with crab mixture. Spoon avocado on top and garnish with lime wedges and cilantro sprigs. Serve at once.