Man oh man oh man was this good! If you try any of the recipes I post here, this should definitely be the one. Fair warning, this will be a little on the spendy side, but I’ll have some tips, as always, at the bottom.

First things first. What really makes this salad is the dressing. I used this one which I’m repeating here for those of you too lazy to click.

• 1 1/2 cups Mayo
• 1/4 cup chili sauce
• 3 tbls finely minced green onion
• 3 tbls finely minced green bell pepper
• 1 tbls fresh lemon juice (juice from 1 lemon)
• 1 1/2 tsp Worchestershire Sauce
• 1/4 tsp hot pepper sauce (Tabasco)

Mix all together in a bowl and store in the fridge for at least 1 hour before using. My changes to this recipe were in the amount of Tabasco (1 1/2 tsp), I used cocktail sauce instead of chili sauce (I like the horseradish flavor) and I added 2 cloves finely chopped garlic.

Now, for the salad, or at least how I made it.

• 1lb each cooked shrimp and lump crab meat. DO NOT use imatation Krab you savages. That’s just wrong
• 2 heads romaine lettuce
• 1/2 medium red onion, sliced thin
• About 8 radishes, sliced thin
• Diced green bell pepper (whatever was left from making the dressing)
• Diced green onion (again, whatever was left from making the dressing)
• tomatoes cut into wedges
• Lemons, cut into wedges
• Fresh ground pepper. Yes, it makes a difference

Toss everything with the dressing except the shrimp, crab, tomatoes and lemons. Serve in a salad bowl or on a plate and top with shrimp, crab and tomatoes. Garnish with lemon wedge.

For the table I have to suggest a nice loaf of Sourdough bread with butter and maybe some basalmic vinegar and olive oil. You should also really have a pepper mill ready for this as well.

Serves 4 probably. I eat a big salad and the lad loves shrimp, so we went a little bit.

Beverage? A nice white would be good. Go dry or sweet, you’ll be covered either way.

And yes, this was awesome!