Featured in the December 2014 Issue of ‘In the Loop’
Step 1: Citrus Vinaigrette
Mix in a mason jar the following ingredients, then shake and chill:
- Juice of 6 limes and 3 lemons
- ½ cup Champagne vinegar
- ⅛ cup Olive oil
- 2 tablespoons Coarsely chopped cilantro (Save extra for garnish)
- 1 teaspoon Minced garlic
- 2 tablespoons Honey (Warm in microwave to make easier to mix)
- Salt and freshly ground pepper to taste
Step 2: Shrimp and Crab Salad
Ingredients:
- 4 Large heirloom tomatoes, cut into uniform chunks (Or use grape tomatoes)
- 1 Small sweet onion, diced
- 1 English cucumber, skin on, sliced
- 1 Small jalapeno, finely chopped
- Fresh crab meat*
- Cooked medium-size shrimp*
- Avocado, sliced
*If fresh seafood is not in season, you may use frozen or canned versions
Directions:
- Layer salad ingredients in 6 salad or dessert dishes.
- Top each salad with fresh crab and 4 shrimp.
- Before serving, add avocado slices to the salad and drizzle with vinaigrette and fresh ground black pepper.
Serves 6.
Wine Pairing: Ventana Sauvignon Blanc