Ingredients

12 Shrimp, 16/20 ct., cooked, peeled, de-veined, tail-on
12 Crab claws, cooked
1 cup (packed) Napa cabbage, shredded
1 Avocado, diced
4 Lime slices
Fresh cilantro sprigs to garnish
Thin tortilla strips, fried crisp to garnish

For the Cucumber Lime Cocktail Sauce

1 cup Tomato ketchup
2 tsp. Cilantro, minced
1/4 cup Red onion, fine dice
1/4 cup Cucumber, peeled, seeded, fine dice
1/4 cup Tomato, fine dice
1/4 tsp. Fresh jalapeno peppers, fine dice
1 1/2 tsp. Lime juice
Salt to taste
Fresh ground black pepper to taste

Method
Prepare Chef Larry's Cucumber Lime Cocktail Sauce by combining ingredients and mixing thoroughly. Adjust seasoning if necessary. Allow flavors to develop for two hours under refrigeration. For service, line Martini glasses with shredded cabbage. Arrange shrimp and crab claws around rim of glasses. Place a generous portion of Chef Larry's Cucumber Lime Cocktail Sauce in the center and top with diced avocado. Garnish with a lime slice, fresh cilantro sprigs and crispy fried tortilla strips. Serve immediately.

Makes 4 Servings