1/4 cup clam tomato juice or tomato juice
1/4 cup fresh lemon juice
4 teaspoons olive oil
1 tablespoons Worcestershire Sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups romaine or other lettuce, torn into bite-size pieces
1/4 pound cooked crabmeat, picked through for shells and cartilage
1/2 pound cooked shrimp, peeled (tails left on) and deveined
12 cherry tomatoes, halved
1/2 medium avocado, sliced
2 navel oranges, peeled and sliced into semicircles
1 cup croutons

To make the dressing, in a small bowl, whisk the clam-tomato juice, lemon juice, oil, Worcestershire sauce, salt, and pepper. Refrigerate, covered, until ready to use.

Line a platter with the lettuce; mound the crabmeat in the center. Arrange the shrimp and tomatoes around crab, then the avocado and oranges around the outside. Pour the dressing over the salad and Serve, sprinkled with the croutons.

Makes 4 Servings