For something cool on a hot day, we mix shrimp and crabmeat with crunchy veggies straight from the garden. Look for adobo seasoning in your grocery’s international section. —Teri Rasey, Cadillac, Michigan
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Ingredients
- 3/4 pound peeled and deveined cooked shrimp (31-40 per pound)
- 1 container (8 ounces) refrigerated jumbo lump crabmeat, drained
- 3 celery ribs, chopped
- 1 medium cucumber, peeled, seeded and chopped
- 1 medium sweet orange pepper, chopped
- 2 plum tomatoes, seeded and chopped
- 1/2 cup red onion, finely chopped
- 1 to 2 jalapeno peppers, seeded and finely chopped
- 1/4 cup minced fresh cilantro
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- 2-1/4 teaspoons adobo seasoning
Directions
- Combine first 9 ingredients. Whisk together lime juice, oil and adobo seasoning; drizzle over shrimp mixture and toss gently to coat. Refrigerate at least for 1 hour, tossing gently every 20 minutes. Serve shrimp mixture in cocktail glasses.
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