Invite a couple of friends for lunch and serve this delicious salad. Garnish with fresh fruits and sip a tall, cold ice tea! Pretend it’s summer even if it isn’t.
| 8 oz. fresh raw shrimp | 1 cup mayonnaise |
| 8 oz. Bay scallops | 1/4 - 1/3 cup French dressing or seafood cocktail sauce |
| 1/2 fresh lemon | 5 scallions, sliced |
| 4 sticks of string cheese | 2 ribs sliced celery |
| 1/2 diced red pepper | pinch of sugar |
| salt & pepper to taste | curly edge kale-garnish |
| 2 hard cooked eggs, chopped |
Peel and devein shrimp. Set string cheese out to reach room temperature. Put enough water in saucepan to cook shrimp and scallops. Cut lemon into wedges and add to water. Bring to the boil. Add shrimp. Add scallops JUST as shrimp are turning pink. Cook for 3 minutes more and drain, running cold water on them to stop the cooking. Tear string cheese into “strings”. In mixing bowl put seafood, cheese, scallions, celery, pepper, eggs and salt and pepper to taste. Combine mayo and french dressing. Add sugar if too tart. Toss with salad, chill. Garnish plate with kale, berries & sliced melons; any fruits you like.