Shrimp and Crab Cool Down Salad

Talk about the week from Hattie, this hot weather is more than we bargained for isn’t it?  When the temperature soars, we like to go fresh with our food as much as possible.  We found this recipe idea on the Prevention.com site and did a little Spice Chick mix-up with it, and we were really pleased with the result.  The Spice Chicks version is as follows:

In a small glass bowl place:

1/2 tsp Spice Chicks – Twisted Tart Lemon Peel in 2 Tbsps of lemon juice to reconstitute, and zap it in the microwave for 10 seconds to heat it and help the lemon to soften and put aside.

In a medium sized bowl blend:

3 Tbsps each of low fat mayonnaise and fat free sour cream (or fat free Greek yogurt) with 1/2 tsp Spice Chicks – Tantalizing Tarragon and set that aside

Blend together 1 1/4 pounds of pre-cooked shrimp (tails & veins removed) in a strainer, (approximately 1 ½ cups) and 1 ½ cups of shredded the crab meat,(you can use imitation crab to cut costs), rinse and allow to drain well.

Add the lemon mixture to the mayo sour cream blend and whisk, toss the seafood mix to the dressing.

Place 1 cup of black beans in a strainer and rinse well and gently fold into the seafood mixture.

Allow to chill in the refrigerator for 15 minutes.

Meanwhile: We chilled our beautiful salad plates in the freezer and created a bed of greens (we used spring greens for added flavor and color), then topped them with our seafood mixture along with 2 finely chopped scallions.

It was so refreshing and cool not to mention the yummy factor!!   Serve with your favorite bread or rolls. We had watermelon squares for desert to stay with the cool factor.  It was just perfect for a Michigan summer heat wave.

– Laurie