Seafood Cocktail with Spicy Mango Mayo - Meal Planning Maven

Name: Seafood Cocktail with Spicy Mango Mayo - Meal Planning Maven
Ingredients: 1 pound extra-large raw shrimp (12 to 16 count), peeled and deveined with tails remaining; 1/2 pound lump crabmeat, rinsed and picked over (blue crab is fine too); Olive oil spray (I love the “ Misto !”); 2 teaspoons minced shallot; 1 large green onion, sliced (white and green parts); 1 tablespoon fresh lemon juice; 3 tablespoons olive oil; 1 tablespoon chopped fresh dill; 1 tablespoon chopped fresh parsley; 1/4 teaspoon kosher salt, or as desired; 1/8 teaspoon coarse pepper, or as desired; 4 lettuce leaves (such as romaine, red or green leaf lettuce or escarole); 4 small green onions, trimmed; 4 large lemon slices; 4 clear parfait glasses

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My version of seafood cocktail kicks up the “splurge” factor by adding a scoop of fresh crabmeat and served with my Spicy Mango Mayo.

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Parfait glass
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Mixing bowl
Chef's knife
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Cutting board
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Refrigerator
Plastic wrap
Spoon

Ingredients

1 pound extra-large raw shrimp (12 to 16 count), peeled and deveined with tails remaining
1/2 pound lump crabmeat, rinsed and picked over (blue crab is fine too)
Olive oil spray (I love the “ Misto !”)
2 teaspoons minced shallot
1 large green onion, sliced (white and green parts)
1 tablespoon fresh lemon juice
3 tablespoons olive oil
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1/4 teaspoon kosher salt, or as desired
1/8 teaspoon coarse pepper, or as desired
4 lettuce leaves (such as romaine, red or green leaf lettuce or escarole)
4 small green onions, trimmed
4 large lemon slices
4 clear parfait glasses