A colorful and tasty appetizer. Serves 6.

3/4 lb. cooked/peeled shrimp
1/4 c. mayonnaise
1 avocado
3 carrots
1/2 tsp. chopped fresh dill
8 oz. can or fresh crab meat
1/2 c. sour cream
1 lemon
Large leaves of salad greens
6 fresh dill sprigs

Cut the shrimp in half. Combine in a bowl with crab meat, mayonnaise and sour cream. Stir well and refrigerate for at least 2 hours before serving.

When ready to serve peel the avocado and slice into long, thin slices. Clean, peel and shred the carrots. Cut the lemon into 8ths.

Place 1 or 2 large salad greens on the side of a salad plate and place a generous portion of the seafood mixture on top. Garnish with a sprig of dill. Arrange approximately 2 tablespoons of shredded carrot, 2 slices of avocado and a wedge of lemon around the plate. Serve immediately. Enjoy!