"This easy seafood salad was inspired by a dish I had in the Bahamas that featured conch. I substituted crab and shrimp and like it even more! —Cindy Heyd, Edmond, Oklahoma..."
INGREDIENTS
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1 medium orange
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1 medium lemon
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1 medium lime
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1/2 pound peeled and deveined cooked shrimp (31-40 per pound), coarsely chopped
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1/2 pound refrigerated fresh or imitation crabmeat, coarsely chopped
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2 tablespoons finely chopped sweet onion
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2 tablespoons finely chopped sweet red pepper
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Shredded lettuce
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Assorted crackers