Crab and Shrimp Louis

Ingredients

• 4 large eggs
• 1 head iceberg lettuce , shredded
• 8 cherrys tomatoes , halved
• 1 avocado - peeled , pitted and sliced
• ¼ cucumber , thinly sliced
• 0.5 pounds crabmeat
• 8 ounces cooked shrimp
• 0.67 cups mayonnaise
• 0.33 cups hot chile sauce
• 2 tablespoons sweet pickle relish
• salt and pepper to taste
• 1 tablespoon chopped fresh parsley
• 1 lemon - cut into wedges , for garnish

Instructions

1. 1

   Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.

2. 2

   Evenly divide lettuce, tomatoes, avocado, cucumbers, and eggs between 4 salad plates. Top with crab and shrimp.

3. 3

   Prepare the dressing by whisking together mayonnaise, chili sauce, relish, salt, and pepper. Spoon dressing over salad and garnish with parsley and lemon.