SEAFOOD SALAD

Louisiana Seafood Salad
Serves 4

For the shrimp
2 quarts water
4 tablespoons liquid crab boil
2 pounds large raw Gulf shrimp

For the dressing
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup orange juice
1 tablespoon lemon juice
1 teaspoon sugar (or stevia)
1 cup extra virgin olive oil (more if needed)
Kosher salt
Freshly ground black pepper

For the assembly
1 lb jumbo lump, Louisiana blue crab meat
2 cups spring mix lettuce greens
2 cups spinach leaves, stems removed
2 cups chopped iceberg lettuce
1 cup thinly julienned carrots
1 cup cherry tomatoes
1 lb packaged Louisiana crawfish tails
1 lb Louisiana blue crab claws, cooked and shelled
2 lemons, quartered

For the shrimp
In a large pot, bring the water to a boil and add the crab boil seasoning. Add the raw shrimp and cook until done, about 5 minutes. Remove and let cool.

For the dressing
While the shrimp are cooling, make the dressing. In a mixing bowl, add the mustard, vinegar, orange juice and lemon juice as well as the sugar. Whisk the mixture while slowly drizzling the olive oil. When the emulsion is complete, taste and add salt and black pepper to your desired level. Be sure not to over-salt since the seafood will have a natural saltiness. Cover and refrigerate.

For the assembly
Peel the shrimp leaving the tail intact. Place the crab into a mixing bowl and gently pick through and discard in shell pieces. Cover both and chill.

In a large salad bowl, combine the spring mix, spinach, iceberg lettuce and shredded carrots and mix thoroughly. Add the cherry tomatoes either whole or slice in half if large.

On individual chilled plates, place a generous serving of the salad mixture. Take a small ramekin and mound a 4-ounce serving of lump crabmeat in the center of the salad mixture. Place portions of boiled shrimp, crawfish tails and crab claws around the salad.

Remove the dressing from the refrigerator and pour individual portions in small cups or ramekins. Place the dressing on the plate nestled in the greens. Garnish with lemon wedges and serve.