1/2 lb. sm. shrimp (precooked & ready to eat)
1/2 lb. scallops (precooked & ready to eat)
1 lb. sealegs or crabmeat (precooked & ready to eat)
8-10 green olives (pitted & cut into quarters)
8-10 black olives (pitted & cut into quarters)
1/3 c. roasted red peppers, cut into tiny strips
1/4 c. lemon juice
1/2 c. olive oil
1 clove garlic, cut into quarters
1/2 tsp. marjoram
Salt & pepper

Rinse seafood and drain. Cut shrimp, scallops and sealegs (or crabmeat) into 1/2 inch pieces. Combine seafood, olives, red peppers, lemon juice and olive oil; mix thoroughly. Add marjoram and garlic. Add salt and pepper to taste. Mix again. Let salad sit in refrigerator at least 2 hours. This salad tastes better served at room temperature.

Remember to remove the garlic pieces prior to serving.