SEAFOOD LOUIS

Seafood Louis
Serves 4

For Thousand Island Dressing
2/3 cup mayonnaise
1/3 cup bottled chili sauce
2 tablespoons sweet green pickle relish
Salt and freshly ground pepper

SALAD
1 head iceberglettuce, shredded (about 8 cups/
1 cup English cucumber, thinly sliced
½ pound lump crab meat, picked over for cartilage and shell fragments
½ lb cooked tiny shrimp
1 ripe avocado, pitted, peeled, and sliced
2 hard-cooked eggs, cut into quarters
8 red or yellow cherry tomatoes
1 tablespoon finely chopped fresh parsley
1 lemon, cut into wedges

To make the dressing, in a small bowl stir together the mayonnaise, chili sauce, pickle relish, and salt and pepper to taste. You will have about 1 cup. Cover and refrigerate until needed.

To make the salad, divide lettuce and cucumber between four chilled salad bowls; toss to combine. Divide the crab meat and shrimp between the four bowls, mounding in center of salad. Divide avocado slices, egg quarters, and tomatoes around teh seafood.

Spoon the dressing over the seafood and garnish with parsley. Pass the lemon wedges at the table.