Citrus Vinaigrette Shrimp and Crab Salad

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:

1. Juice of 6 limes and 3 lemons

2. ½ cup Champagne vinegar

3. ⅛ cup Olive oil

4. 2 tablespoons Coarsely chopped cilantro (Save extra for garnish)

5. 1 teaspoon Minced garlic

6. 2 tablespoons Honey (Warm in microwave to make easier to mix)

7. Salt and freshly ground pepper to taste

Step 2: Shrimp and Crab Salad

Ingredients:

1. 4 Large heirloom tomatoes, cut into uniform chunks (Or use grape tomatoes)

2. 1 Small sweet onion, diced

3. 1 English cucumber, skin on, sliced

4. 1 Small jalapeno, finely chopped

5. Fresh crab meat*

6. Cooked medium-size shrimp*

7. Avocado, sliced

*If fresh seafood is not in season, you may use frozen or canned versions

Directions:

1. Layer salad ingredients in 6 salad or dessert dishes.

2. Top each salad with fresh crab and 4 shrimp.

3. Before serving, add avocado slices to the salad and drizzle with vinaigrette and fresh ground black pepper.

Serves 6.

Wine Pairing: Ventana Sauvignon Blanc