Coconut Crab and Shrimp Salad

From Table of Content, reprinted with permission from Junior League of Birmingham, Inc. Table of Contents can be purchased here. | Seafood: Crab and Shrimp

4 Servings | Prep Time: 30 minutes

What you need

Ingredients: 5 tbsp Fresh Lemon Juice; ¼ tsp Salt; 1 Jalapeño Chile, seeded and minced; 1/3 c. Chopped Avocado; ½ c. Flaked Sweetened Coconut, toasted; 1/3 c. Finely Chopped Onion; ½ c. Minced Fresh Cilantro; 1 c. Fresh or Thawed Frozen Corn Kernels; 8 oz Alabama Gulf Lump Crabmeat, shell and cartilage removed; ¼ tsp Salt; 8 oz Medium Alabama Gulf Shrimp, peeled and deveined; 6 c. Torn Boston Lettuce; 2 tsp Extra-Virgin Olive Oil

Steps

1.

Heat a medium nonstick skillet over medium-high heat and coat with nonstick cooking spray. Add the shrimp and ¼ teaspoon salt to the hot skillet and sauté for 4 minutes or until the shrimp turn pink, turning once. Let stand until cool and coarsely chop.

2.

Combine the crabmeat, corn, cilantro, onion, coconut, avocado, jalapeño chile and ¼ teaspoon salt in a bowl and mix well. Stir in the shrimp. Whisk the lemon juice and olive oil in a bowl until blended and add to the shrimp mixture, tossing to coat. Spoon the salad onto the lettuce-lined plates. The coconut may be omitted and additional avocado may be added according to taste.