On a bed of curly lettuce on a large glass plate, place a center of shredded iceberg lettuce. Arrange thinly sliced half moons of tomato and eggs to frame the iceberg.
Arrange shrimp, oysters, mussels, crabmeat, or any other cooked seafood in a symmetrical fashion, and garnish with lemon wedges on a bed of parsley. Add a tablespoon of capers to the dish in little heaps.
*Serve with an assortment of dressings to include:
These recipes will be given separately. The different shellfish in this dish, need different sauces, which is why three are offered.
This recipe bears a general resemblance to the original, but diverges considerably. It should be evident that this recipe is a sampler of all the most popular seafood cocktails.
Notes: Is this a salad, an appetizer or a light lunch? You pays your money and you takes your choice....
* repeated from previous issues
©1996, Steve K. Holzinger. All rights reserved.
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998. Modified August 2007
Copyright © 1995, 2007, Forkmedia LLC. All rights reserved.
The Global Gourmet®
175 Home Recipes
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