Seafood Cocktail Salad

Charlotte J's Note:

Now that I have found ways to use my cans of Geisha Tiny Shrimp, I need to go buy their crab meat so I can make this.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 (4 ¼ ounce) can baby shrimp , drained
• 1 (6 ounce) can crabmeat , drained
• lettuce

For the dressing

• ½ cup chili sauce
• 1 ½ tablespoons lemon juice
• 4 tablespoons thinly sliced celery
• 3 drops Tabasco sauce
• 1 tablespoon vodka
• 4 lemon wedges , garnish
• fresh dill or fresh parsley , garnish

Directions:

1. Rinse lettuce, cut into very thin strips then keep refrigerated until ready to use.
2. For making dressing, in a bowl, combine chili sauce, lemon juice, sliced celery, tabasco, and vodka.
3. The dressing should be spicy.
4. Distribute lettuce into 4 serving dishes.
5. Top with the Tiny Shrimp and Crab Meat.
6. Cover with plastic wrap and keep refrigerated until ready to serve.
7. Pour dressing over seafood.
8. Garnish with lemon wedges and dill for parsley.