Summertime, and the livin’ is easy with this bowl of big shrimp, sweet crab, peppery watercress, a zing of fresh red onion and a backbeat of basil and mint.
The dressing plays along, a simple harmony of lemon juice and olive oil hitting just the right notes. And for a little hot fun in the summertime, the divas amp up the chili peppers for a slow burn.
Shrimp and crab are crowd-pleasers, but almost any seafood combo will do. You might prefer calamari and scallops, or maybe lobster and tiny mussels. Mix and match your favorites from the market, just leave time to cook your ocean treasure.
It's best if this salad sits for about an hour so the flavors meld before serving—no need to put it in the fridge. Just pile it on a platter and share at the table, a nice supper of fresh seafood in a dressing, a crisp white wine and some crusty bread.
It might be hot, hot, hot, but you’ll keep your cool.