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Cucumber Bruschetta with Grilled Shrimp & Crab Salad

Makes: 6 to 8 servings
Cucumber Bruschetta with Grilled Shrimp & Crab Salad
  • 3  seedless cucumbers (2 1/2 cut on the bias into 1/4-inch thick rounds
  • 1/2  red bell pepper (tiny dice)
  • 1/2  green bell pepper (timy dice)
  • 2  bulb  shallots (tiny Dice)
  • 1/2  head  garlic
  • 1  lemon (juiced)
  • 1  lime(juiced)
  • 1/8  cup  cilantro (minced)
  • 1  tablespoon  extra virgin olive oil
  • 1  firm avocado (seeded and skin removed)
  • 1  teaspoon  salt
  • 1/2  teaspoon  pepper
  • 1  teaspoon  hot sauce
  • 1/2  pound  shrimp
  • 1/4  pound  lump crab meat
  • 1/4  ounce  chives (rough chop for garnish)

1. Skewer, salt, pepper and oil shrimp. Grill over med. high heat. Remove and set aside to cool.

2. Sift thru crab meat to find any shell

3. Once shrimp has cooled, cut into tiny pieces and shred crab meat.

4. Add shrimp, crab and remaining ingredients (except for cucumber rounds and chives) in a mixing bowl and mix.

5. Add a spoonful of mixture to each cucumber round, and garnish with chives.

6. Chill slightly before serving.

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