Food Friday and what’s on your weekend menu?

There’s a point during the year where I’m tired of the heat and want the cold to come, then the opposite happens during the winter.  The spring season has been beautiful this year, our winter has been minimal, at the heat is a welcome change from the chill.

Besides celebrating my granddaughters (yes, 2 girls!) who have birthdays this weekend, I’m up for making something cool and refreshing for the dinner table.  This particular recipe is one of my family’s favorites:

Shrimp and Crabmeat Salad

2 pound cooked, deveined shrimp

1-pound lump crabmeat

1/2 cup chopped avocado

1/8 cup minced onion

1/2 cup chopped celery

1/2 teaspoon salt

1-teaspoon parsley

1-tablespoon cocktail sauce or hot sauce

1-cup mayonnaise

1-teaspoon lemon or limejuice

1 head of lettuce, washed and shredded into bit size pieces

Directions:

Mix all ingredients together.  Chill for 2 hours, serves about 15 people.

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