Curried Seafood Salad



4 hearts of romaine, torn (about 8 cups)

½ lb. cooked shrimp

½ lb. cooked sea scallops

½ lb. cooked lobster

½ lb. lump crab meat



½ c. mayonnaise

¼ c. milk

2 T. golden raisins

1 T. sugar

1 t. curry powder

1 lemon juice

1 t. red wine vinegar

1 t. cocktail sauce



In a small bowl, combine mayonnaise, milk, raisins, sugar, curry powder, lemon juice, vinegar, and cocktail sauce and blend well.  Chill.  Peel or shell seafood and steam.  Cut lobster into bite-sized pieces.  When ready to serve, toss dressing with romaine and seafood.

Hint:  Giant scallop shells are ideal serving bowls for this salad!

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