Alabama Seafood Salad
| 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 |
