Crab and Shrimp Salad With Mango and Citrus

Ingredients

• 3/4 cup mango, cut into 1-inch pieces (I used Trader Joe's frozen mango, thawed)
• 3/4 cup medium shrimp, cooked
• 1 cup cooked lump crabmeat, rinsed and drained well (I used 1/2 of 16 oz. can of pasteurized lump crabmeat from Costco)
• 1 orange, peeled and sectioned
• 1/2 orange, juice of
• 1 lime, peeled and sectioned
• 1/2 lime, juice of
• 1/2 bunch fresh cilantro (or to taste)
• sea salt, to taste
• 1 (10 ounce) package mixed salad greens
• 12-18 large shrimp, cooked and with tails on for garnish

Directions

1. 1

   Place mango in the bottom of a medium-sized bowl.

2. 2

   Cut sectioned orange into 1" pieces, and layer on top of mango.

3. 3

   Cut sectioned lime into 1/2" pieces, and layer on top of orange pieces.

4. 4

   Top citrus with shrimp, then crab.

5. 5

   Cover bowl and refrigerate for up to 3 hours.

6. 6

   To finish salad, tear cilantro leaves into large pieces and sprinkle over seafood and fruit.

7. 7

   Sprinkle a dash of sea salt over the top, and squeeze the juice of the orange and lime halves over all.

8. 8

   Place a bed of salad greens on four plates for a luncheon, or six plates for an appetizer/first course.

9. 9

   Gently toss seafood and fruit together and place on top of greens.

10. 10

    Garnish each salad with 3 large tail-on shrimp, tail-up in the center of the salad.