Sweet and Spicy Seafood Salad (Guest Post)

Guest post by Christine of Cooking with Cakes

One of the great things about barbecues is their interactive spirit; from coleslaw and potato salad to corn-on-the-cob and baked beans, everyone gets a chance to bring some homemade foodie fun.  But since we’re all familiar with these classics sides, why not spice up your next barbecue with something unexpected?  I decided to do just that with this seafood appetizer that’s bound to be a crowd pleaser!

Sweet & Spicy Seafood Salad

• 1 lb Pre-Cooked Shrimp
• 1 lb Pre-Cooked Crab Meat
• ½ cup Plain Non-Fat Greek Yogurt
• 2 tbsps Fat Free Mayonnaise
• 6 tbsps Lemon Juice {divided}
• 4 tbsps Lime Juice {divided}
• 2 tbsps Pineapple Juice
• 2 tsps Crushed or Minced Garlic {divided}
• 4 Avocados
• 2 Large Tomatoes
• 2 Jalapenos
• ¼ cup Canned Pineapple Chunks in their own juices
• ¼ cup Pomegranate Seeds
• Sea Salt, Coarse Black Peppercorn, Chili Powder, & Crushed Red Pepper to season

The great thing about this dish is there’s no cooking involved, only preparation.  To simplify, let’s start by composing the seafood spread, then the guacamole.

1. On cutting board cut shrimp into chunks, discarding of tail.  In a large bowl combine 1½ cups shrimp and 1½ cups crabmeat, generously seasoning with salt & pepper.  Next, add greek yogurt, mayo, 3 tbsps lemon juice, 2 tbsps lime juice, and 1 tsp garlic.  As you stir, liberally add chili powder and crushed red pepper, approximately 2 tbsps each.  Add these slowly, tasting as you stir to cater to your liking.  Once mixed, cover with saran wrap and set aside in refrigerator.
2. Begin guacamole by finely dicing tomatoes and jalapenos, then set aside.  Cut and spoon out avocado into large bowl, mashing with fork or potato masher to make smooth.  When texture is creamy, add tomatoes, jalapenos, 3 tbsps lemon juice, 2 tbsps lime juice, 1 tsp garlic, pineapple juice, and remaining shrimp / crabmeat, then season with salt, pepper, and a few dashes of chili powder.  [Pineapple juice can be drained from canned chunks]  Once well stirred, gently combine pineapple chunks and pomegranate seeds into mix.
3. To serve, fill bottom of serving tray with even layer of guacamole, then top with seafood spread.  When plated, add a few extra dashes of black pepper and chili powder, as well as some pineapple chunks and pomegranate seeds to decorate.  Serve alongside toasted brioche (as shown), tortilla chips, pita chips, or any cracker or your choice!

A few tips on advanced preparation:

-The seafood spread can be made up to 24 hours in advance, just be sure to keep it refrigerated.
-To avoid browning, guacamole should be made no more than 3 hours before serving.  Prepare as directed, saving one avocado core to place in the center of your mix.  Lightly drizzle with lemon, then cover and place in lower refrigerator shelf until ready to serve.

About the author: Christine is the founder of Cooking with Cakes, a lifestyle website focusing on fun, fresh, creative cooking.  Aiming to stay healthy, nutritious and delicious, Christine prepares freestyle recipes that are easy to follow at any level.  She has no professional training, and has only recently discovered her love of cooking.  Beyond the kitchen, her site includes home décor picks, restaurant reviews, and tips for entertaining.  In her spare time, Christine practices yoga, enjoys fashion, and explores the sites and sounds of NYC.