Crab and Shrimp Louis

Ingredients

• 1  avocado pitted peeled sliced
• 8  cherry tomatoes halved
• 0.3 cup chile sauce hot
• 0.5 pound crab meat 
• 0.3  cucumber thinly sliced
• 4  eggs 
• 1 tablespoon parsley fresh chopped
• 1 head iceberg lettuce shredded
• 1  optional: lemon for garnish cut into wedges,
• 0.7 cup mayonnaise 
• 4 servings salt and pepper to taste
• 8 ounces shrimp cooked
• 2 tablespoons relish sweet

Equipment

• sauce pan
• whisk

Directions

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.
2. Remove from hot water, cool, peel and chop.
3. Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
4. Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.