Ingredients:

  • 1 pound shrimp, peeled and deveined
  • 1 pound cooked crab meat, lump or shredded
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1 bell pepper (red or yellow), diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon lime juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions:

  1. Rinse and drain the shrimp. Cook the shrimp in boiling water for 2-3 minutes until pink and opaque. Drain and cool.
  2. Dice the cucumber, bell pepper, and red onion. Halve the cherry tomatoes.
  3. In a bowl, whisk together olive oil, lemon juice, lime juice, and Dijon mustard. Season with salt and pepper.
  4. In a large mixing bowl, combine shrimp, crab meat, and chopped vegetables.
  5. Pour the dressing over the salad mixture and toss gently until well coated.
  6. Sprinkle with fresh parsley and serve immediately.