Shelly's Recipe

SHELLFISH LOUIE SALAD

Category: Salads - Seafood

1/2 cup ranch dressing, refrigerated
1/2 cup cocktail sauce
Fresh lemon juice, to taste
Dash of Worcestershire sauce
1 head Boston lettuce
2 to 3 cups mixed baby greens or baby romaine
2 (5-oz) pieces lobster tail meat, cooked and chilled
6 to 8 cooked shrimp
2 oz jumbo lump crabmeat
6 cherry or baby roma tomatoes, halved
1 avocado, peeled and sliced
1 hard-cooked egg, quartered
Fresh minced parsley, for garnish

Chill entree plates by placing them in the freezer for 10 minutes. Combine ranch dressing and cocktail sauce in a medium-size bowl. Season with lemon juice and Worcestershire sauce to taste and set aside.

Arrange whole Boston lettuce leaves on each plate. Top with baby greens. Arrange seafood as pictured atop the greens. Garnish with tomatoes, avocado slices and egg quarters. Sprinkle some minced parsley over the avocado slices. Serve the salads with dressing on the side and fresh rolls or bread. Serves 2