10 oz. pkg. frozen cooked shrimp, thawed and drained
6 oz. pkg. frozen cooked crab, thawed and drained
1/3 c. sliced celery
1/3 c. quartered pitted ripe olives
1 c. green pepper
3/4 c. chili sauce
1/2 c. mayonnaise
4 taco salad shells
1 sm. head lettuce
1 tomato, cut into wedges
1 lemon, cut into wedges

In medium bowl, combine shrimp, crab, celery, olives and green pepper. Cover and refrigerate for at least 1 hour. In small bowl combine chili sauce and mayonnaise. Cover and refrigerate for at least 1 hour.

Tear lettuce into bite-size pieces and place into salad shells. Place 1 cup of seafood mixture on top of each bed of lettuce. Garnish with tomato and lemon wedges. Serve with dressing. Serves 4.