Bay Shrimp Salad and Crab & Lobster Mornay Vol-au-Vents

Bay Shrimp Salad

Line a salad plate with Redleaf Lettuce (you can also use Romaine, or Butterleaf).

Cut an avocado in half, peel, and remove the seed. Cut a small slice off the rounded bottom of each avocado to make it sit flat. Place it in the middle of the lettuce. Thinly slice 4 small tomatoes and arrange around the avocados.

Fill avocado with about 1/3 cup tiny, cooked Bay Shrimp and sprinkle with sliced green onions and capers.

Top with Country French Vinaigrette:

1 1/2 Tablespoons Country French Vinaigrette seasoning reconstituted for 5 minutes in 1 1/2 Tablespoons water

1/2 cup Olive Oil

1/3 cup Katz & Company Late Havest Sauvignon Vinegar

Wisk until throughly blended and drizzle desired amount over salads.

Crab & Lobster Mornay Vol-au-Vents

Prepare Pepperidge Farm Puff Pastry Shells according to directions.

John removed the meat from two small lobster tails from their shells, diced them, then sauteed them in a little bit of butter for about 5 minutes just until they were cooked through (opaque).

Then he prepared Crab Mornay according to the Better Homes & Gardens New Cook Book, substituting Tony Chachere’s Original Creole Seasoning for the Cayenne Pepper. When the sauce was prepared, he added Fresh Crabmeat and the Lobster Meat.

He removed the tops from the puff pastry shells, filled them, then replaced the tops. (One lesson learned – these are so rich, that each person can only reasonably eat 2). The combination of textures and flavors was incredible!