Instructions: Leaves from 1 head romaine torn into bite sized pieces 8 ounces fresh lump crab meat
1 lemon thinly sliced
8 cherry tomatoes halved
2 chives

Cook shripm and scallops in salted simmering water for 3 minutes.

Drain and let cool.

In a blender or food processor combine dressing ingredients until smooth. Taste for salt and pepper.

In a large shallow bowl combine romaine shrimp scallops and crabmeat. Toss with dressing.

Alternate lemon slices and cherry tomato halves around edge of bowl and crisscross chives in center.

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