1 1/2 qt. water
2 lb. large unpeeled shrimp
1/2 lb. lump crabmeat
1 (16 oz.) bottle Italian
1 c. chopped celery
1 c. chopped green pepper
1/4 c. minced fresh parsley
1/4 c. minced shallots
1/4 c. finely chopped sweet
1 Tbsp. plus 1 tsp. minced
1 Tbsp. lemon juice
Bring water to a boil; add shrimp and return to a boil.
Reduce heat and simmer 3 to 5 minutes. Drain well; rinse with
cold water. Peel and devein shrimp. Combine shrimp, crabmeat,
salad dressing, celery, green pepper, parsley, shallots, sweet
pickle, capers and lemon juice in an airtight container;
refrigerate overnight. Spoon crab and shrimp mixture onto
lettuce leaves, using a slotted spoon. Serves 8 (about 145
calories per serving).
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