Shrimp and Crab Salad
Ingredients
- 1 kg jumbo shrimp, boiled
- 1 packet crab
- 1 medium lettuce head
- 1 bunch parsley leaves only
- 1 bunch leafy greens leaves only
- 2 large carrots
- 2 large tomatoes
- 3 radishes
- 3 large cucumbers
- 1/2 medium red bell pepper
- 1/2 medium yellow bell pepper
- 1/2 medium green bell pepper
- 2 celery stalks
- 1 can corn
Sauce
- 1 cup mayonnaise
- 1/2 cup ketchup
- 3-4 tablespoons lemon juice
- 2-3 tablespoons vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped pickled cucumber
Preparation
In a deep bowl, place the shrimp and crab, add some drops of vinegar and olive oil. Mix the shrimp and set aside.
Prepare a transparent glass serving dish with high edges.
On the cutting board, cut the lettuce into wide slices and place in the serving dish. Spread half the parsley and greens leaves, half the crab, and half the carrots. Cut the tomatoes, radishes, cucumbers, red, yellow, and green peppers into thin slices and spread half over the vegetables. Add the celery stalks, then spread the remaining crab and vegetables, and add the corn.
Arrange the shrimp on the edge of the dish for an appealing presentation.
For the sauce, in a small deep bowl, combine mayonnaise, ketchup, lemon juice, vinegar, salt, pepper, paprika, olive oil, garlic powder, and chopped pickled cucumber. Mix with a wide plastic spoon until smooth.
Pour the sauce over the vegetables, crab, and shrimp in the dish and serve immediately.
