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Caribbean Seafood Salad Recipe

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This recipe for Caribbean Seafood Salad, by , is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Berghoff-Jaslowski


1 lobster tail, about 3/4 lb., thawed
8 lg. shrimp, uncooked
2 qts. boiling water
1 lemon, sliced
2 ripe papayas (about 5 inch size), peeled, seeded, diced 3/4 inch
2 green onions, minced
2 tbsp. olive oil
1 tbsp. fresh lime juice
1/2 tsp. salt (opt.)
1/4 tsp. black pepper
1 avocado, peeled, pitted, sliced
1 head Romaine lettuce
1 egg yolk
2 tbsp. fresh lime juice
1 tsp. Dijon-style mustard
3/4 to 1 c. olive or salad oil
1/2 to 1 tsp. salt
1/2 to 1 tsp. freshly ground black pepper

1. Into boiling water, place lobster tail, shrimp and lemon. Cook shrimp until pink. Remove shrimp. Continue to cook lobster according to package label directions. Cool in cold water. Shell fish.
2. Cut lobster into 3/4 inch pieces. Place in a bowl. Add shrimp. Toss.
3. Add papayas and onions. Blend lightly.
4. Fold in oil, lime juice, salt, if used, and pepper. Cover. Chill 30 minutes to 6 hours.
5. To make Lime Mayonnaise, in food processor or blender, combine egg yolk, lime juice and mustard, with processor on, slowly drizzle in enough oil to make a creamy mayonnaise. Taste. Add salt and pepper to taste. Chill.
6. Just before serving, add avocado to salad. Line a bowl with lettuce leaves. Pile salad into center. Serve Lime Mayonnaise alongside.

Personal Notes:
Personal Notes:
I have made the Lime Mayo with Light Mayo mixed with the rest of the ingredients. It tastes fine and is a lot less work. Also, it is still scrumptious with all shrimp.




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