Richard Hanley jr.
Hanley’s Sensation Seafood Salad
Serves 4. Recipe is from Richard Hanley Jr.
6 ozs. Louisiana Gulf crab claws
14 ozs. Hanley’s Sensation salad dressing
6 ozs. medium-size, peeled Louisiana Gulf shrimp
2 cups romaine lettuce, chopped
½ a purple onion, sliced
1/2 cup sliced almonds
1/2 cup croutons
1. Marinate crab claws in 5 ounces of Hanley’s Sensation salad dressing for 20 minutes.
2. In a separate container, marinate the shrimp in another 5 ounces of salad dressing for 15 minutes.
3. Remove claws and shrimp from marinade and discard marinade. Bring skillet to medium heat and sauté shrimp until it’s no longer pink.
4. In a large bowl, add lettuce, onions, almonds, croutons and 4 ounces of Hanley’s Sensation salad dressing and toss until leaves are coated. Top salad with shrimp and crab claws.