|Shrimps||1⁄2 Pound (Cooked or uncooked)|
|Water||2 Tablespoon (Optional)|
|Lemon juice||1 Teaspoon (Optional)|
|Mussels||1 Can (10 oz)|
|Boston lettuce head/Escarole||1 Small|
|Vinaigrette dressing||1 Cup (16 tbs)|
|Crabmeat||8 Ounce (1 can blackfin crab meat)|
|Canned tuna||7 1⁄2 Ounce, drained and coarsely|
|Salt and pepper||To Taste|
Any combination of seafood, or shrimps only, may be used.
Method If shrimps are raw, place them in a baking dish, add water and lemon juice, cover and bake in a moderately low oven (325Â°F) for 15 minutes or until cooked.
Cool shrimps in the liquid.
Open can and rinse mussels if pre- served in brine.
Wash lettuce or escarole and tear in pieces.
Make vinaigrette dressing and season highly.
Drain shrimps; combine with remaining fish in a bowl.
Mix with dressing to coat mixture well.
To serve, pile in glasses on a bed of let- tuce.