Layered Shrimp Boil Salad

Ingredients

• 0.3 cup crab boil seasoning 
• 0.3 cup salt 
• 1.5 lb baby potatoes red (smallest possible)
• 2 lb shrimp deveined uncooked peeled
• 12 oz kielbasa 
• 33 oz corn sweet whole undrained canned
• 4 cups coleslaw mix shredded
• 0.5 cup the dressing sweet
• 1 cup spring onion thinly sliced
• 1 cup fruit cocktail 

Equipment

• bowl
• frying pan
• pot
• skewers
• slotted spoon

Directions

1. In large stockpot, heat 6 quarts water to boiling.
2. Add boil seasoning mix and salt; return to boiling.
3. Add potatoes; cook 20 to 30 minutes (depending on size of potatoes) or until fully cooked and skewer inserted in center of largest potato comes out clean. Use slotted spoon to remove potatoes to bowl.
4. Add shrimp to water; return to boiling and cook about 3 minutes or until bright pink and cooked throughout.
5. Drain shrimp; cool.
6. Meanwhile, spray 10-inch skillet with cooking spray.
7. Heat skillet over medium-high heat. Cook sausage in skillet 2 to 4 minutes on each side or until browned.
8. Transfer sausage to plate to cool, then spray pan again and add corn to pan. Cook 5 to 7 minutes or until browned.
9. Remove from heat.
10. In large bowl, mix coleslaw mix with dressing, tossing to coat. Refrigerate all ingredients until cool, about 1 hour.
11. In 3 1/2-quart trifle bowl or glass bowl, layer the salad.
12. Place potatoes on bottom, then gently place cabbage over potatoes, keeping sides of bowl clean.
13. Add sausage, corn, shrimp and scallions.
14. Serve with cocktail sauce.