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

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