Stone Crab Claw and Shrimp Cocktail | Saveur

Ingredients

• 1⁄2 small celery root, peeled and julienned
• 1⁄4 cups white wine vinegar
• Salt
• 3 tbsp. mayonnaise
• 2 tsp. dijon mustard
• 2 tsp. fresh lemon juice
• 1⁄2 granny smith apple, peeled, cored, and julienned
• 24 large shrimp, peeled with tail shells intact, deveined, boiled, and chilled
• 3 cups baby spinach, washed, dried, and cut into thin strips
• 1 tbsp. extra-virgin olive oil
• Salt and freshly ground black pepper
• 3⁄4 cups Seafood Cocktail Sauce
• 6 large stone crab claws, chilled, arms separated and reserved for another use
• 6 lemon wedges