• 2 tablespoons vegetable oil
• ¼ cup shallots, chopped
• ¼ cup celery leaves
• ¼ cup red bell pepper, chopped
• 2 cloves garlic, minced
• 1 ½ cups orange juice
• Juice of one lemon
• Juice of one lime
• ½ teaspoon lemon zest
• ½ teaspoon lime zest
• 8 oz. frozen salad shrimp, thawed
• 8 oz. bay scallops
• 1 teaspoon kosher salt
• ¼ teaspoon cayenne pepper
• ½ pound lump crab meat
• 2 avocados, diced
• 3 tablespoons chopped cilantro
• 6 pieces butter lettuce
• 3 tablespoons toasted walnuts, chopped

Method

Heat a large skillet to medium and add the vegetable oil, shallots, celery leaves, red bell pepper and garlic. Saute vegetables for three minutes then add the orange juice, lemon juice and lime juice. Reduce heat and continue to cook for one minute. Add the lemon zest, lime zest, shrimp, scallops, salt, and pepper, cooking for two minutes then remove from heat and cool to room temperature.

Fold in the crab, avocado and cilantro. Transfer mixture to bowl and refrigerate for one hour.

To serve, line large martini or margarita glasses with lettuce and spoon in mixture. Garnish with toasted walnuts.

Makes 6 servings.  

Recipe submitted by:  Cheryl Perry

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