"SEAFOOD LOUIS SALAD"

INGREDIENTS
DRESSING
3/4 CUP chili sauce
1/2 cup mayonnaise or salad dressing

SALAD
10-oz. pkg. frozen cooked shrimp, thawed, drained
6-oz. pkg. froren cooked crab thawed, drained
1/3 cup sliced celery
1/3 cup chopped green or red bell pepper
1/3 cup quartered, pitted ripe olives, drained
1 pkg. Azteca Salad Shells
1 small head lettuce
1 tomato, cut into wedges
1 lemon, cut into wedges

• In small bowl, combine all dressing ingredients; mixwell.
• Cover; refrigerate at least 1 hour.
• In medium bowl, combine shrimp, crab, celery, green pepper and olives; toss gently.
• Cover; refrigerate for at least 1 hour.
• Bake salad shells as directed on package.
• Place each baked shell on a serving plate.
• Reserve 4 whole lettuce leaves; tear remaining lettuce into bite-size pieces.
• Line each shell with whole lettuce leaf fill each with torn lettuce.
• Spoon 1 cup shrimp mixture over lettuce in each shell.
• Garnish with tomato and lemon wedges.
• Serve immediately with dressing mixture.
  
  Makes 4 servings

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