Lunch today consisted of  a healthy salad with plump shrimp and a cluster of crab at the center. Splashed with my Lemon Vinaigrette and it almost felt like spring… oh, that’s right… It is Spring!

Crab & Shrimp Salad
12 pieces of shrimp
1/2 cup lump crab meat
4 cups mixed greens
1 carrot shredded
1 Tbs olive oil
salt & pepper
1 Tbs butter

Clean and remove the tails from the shrimp. Pat dry with a paper towel and season with salt and pepper. In a sauté pan heat the oil and cook the shrimp until just pink on either side, set aside. Add the butter to the same pan and warm up the crab. Again, set aside. Make the Lemon Vinaigrette.

Lemon Vinaigrette
1/4 cup fresh squeezed lemon juice
2 tsp lemon zest
2 Anchovies (do not omit… trust me!)
1 1/2 tsp celery salt
2 tsp pepper
3 Tbs minced shallots
3/4 cup olive oil

Assemble the salad greens, top each salad with carrots, 1/4 cup of the crab in the center and scatter the shrimp around . Add all the vinaigrette ingredients to a blender except the shallots. Blend them for about 30 seconds. Add the shallots and stir in with a fork.

Assemble the salad greens, top each salad with carrots, 1/4 cup of the crab in the center and scatter the shrimp around. Drizzle Lemon Vinaigrette on the salad lightly, right before serving. Do not over dress, you can always add, but you can not take away. So good!!!

Enjoy!

Heidi

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