Shrimp & Crab Louis Salad

by Crab-O-Licious
(Pacific Northwest)

This Shrimp & Crab Louis Salad is a perfect blend of ingredients for a cool down meal we found in Mccormick & Schmick's Seafood Restaurant Cookbook. Preparing it with crab meat and shrimp makes it a hardy meal to satisfy the hardiest of appetites!
This recipe yields 1 serving. For each serving...

Ingredients:

• 1/2 Head-Iceberg Lettuce


• 4 oz. Thousand Island Dressing


• 6 Cucumber Slices


• 6 Pitted Black Olives


• 4 Tomato Wedges


• 2 Hard Boiled Eggs-halved


• 4 1/2 Ounces-Bay Shrimp


• 1 1/2 Ounces-Fresh Dungeness Crab or Lump Blue Crab


• 1 Ounce-Thousand Island Dressing


• 1 Lemon Wedge for garnish


• 2 Sprigs of Parsley for garnish

Pile the lettuce in the center of a chilled serving plate. Arrange the cucumber, olives, eggs and tomato wedges around the lettuce. Spoon 4 ounces of the dressing over the lettuce. Arrange the shrimp and crab meat on top of the salad and spoon the 1 ounce of dressing on the shrimp and crab meat. Garnish with the lemon wedge and parsley.
Serve and enjoy this Pacific Northwest classic!