Zesty Seafood Cocktail

Source: Fabulous Food Associations

This salad is delicious on its own or with any number of side dishes and breads.

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Serves: 4
Prep Time: 15 minutes
Cook Time: 5 minutes

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6 cups water
1/2 lemon, cut in cartwheel slices
1/2 pound large shrimp, (12-16) peeled with tails intact, deveined
1/2 pound bay scallops
1/2 cup ketchup
grated lemon zest, from 1/2 lemon
fresh lemon juice, from 1/2 lemon
1 tablespoon finely chopped green onion
1 teaspoon horseradish sauce
few drops hot pepper sauce
mixed salad greens

In saucepan, bring water and lemon slices to a boil. Add the shrimp; return to the boil. Add the scallops; return to boil. Remove from heat, cover, and let the seafood cook in the hot water for 3 to 4 minutes or until the shrimp is pink and the scallops opaque. Drain, discard the lemon slices. Cover and chill.

To make the cocktail sauce, in small bowl combine the ketchup, lemon zest and juice, green onion, horseradish, and hot pepper sauce. Cover and chill.

To serve, arrange salad greens on four scallop shells or salad plates. Arrange the chilled shrimp, scallops and a lemon boat (or small dish) on each plate. Spoon cocktail sauce into lemon boats. Garnish with parsley, if desired.

Note: To make lemon boats, cut 2 small lemons in half lengthwise. Carefully ream out juice (reserve juice for other uses). Scrape the shells clean with a spoon. To prevent tipping, cut a thin slice from bottom of the shells. To make ahead, wrap in plastic wrap and refrigerate.

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