4 Servings 18 min Cook
4 Large Egg
1 Tbsp Olive Oil
8 0 Oz Shrimp
4 1/2 Cup shredded Lettuce
2/3 Cup slices Cucumber
8 Oz Blue Crab
1 Fruit Avocados
8 Cherry tomato Cherry Tomatoes
2/3 Cup Mayonnaise-Like Dressing
1/3 Cup Chili Sauce
2 Tbsp Pickle Relish
1 Dash Salt
1 Dash Pepper
1 Tbsp Parsley
1 Fruit without seeds Lemons
Place eggs in a saucepan and cover with cold water.
Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
Remove from hot water, cool, peel, and chop.
Heat oil in a pan over medium heat.
Sauté shrimp for 3-5 minutes or until bright pink and tender; remove from pan.
Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes, and eggs between 4 salad plates.
Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper.
Spoon dressing over the salad and garnish with parsley and lemon.
