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Meats & Seafood - Seafood and Salad

  • 1 pound fully cooked medium shrimp, deveined with tails removed
  • 1 (8-ounce) package imitation crab meat, broken into pieces
  • 1 tablespoon lemon juice
  • Vegetables:
  • 1 large firm tomato, chopped
  • 1 green bell pepper, chopped
  • 1 red onion, chopped
  • 1 large unpeeled cucumber, seeded
  • 2 carrots, peeled and cut into long, thin strips or shredded
  • ¼ cup roasted red peppers, chopped
  • Dressing:
  • 2 tablespoons olive oil
  • ¼ cup balsamic vinegar
  • 1 teaspoon fresh thyme, minced
  • 1 teaspoon fresh basil, minced
  • Salt and pepper to taste
  • 4 to 8 lettuce leaves
  • Fresh parsley for garnish

In a bowl, sprinkle shrimp and crab meat with lemon juice; set aside.
Mix vegetables and dressing. Fold into seafood. Serve on lettuce leaves; garnish with parsley if desired.

Submitted By: Lorraine Darocha
Mountain City
Tri-State Growers, Inc.
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