Lump Crab and Shrimp Salad with Avocado, Blood Orange and Honey-Dijon Vinaigrette

This appetizer features delicate lump crab and shrimp in a Honey-Dijon vinaigrette with a light decoration of blood orange and avocado that will make your meal the envy of your foodie friends Serves 6
For the Salad:
1 bag Family Size Fresh Express Hearts of Romaine, chopped into bite size pieces
1 pound of medium-sized shrimp, peeled and deveined
1 tbsp kosher salt
1 teaspoon freshly ground pepper
2 tbsp extra virgin olive oil
1/2 lemon
1 (8 oz) can of lump crab meat
3 blood oranges, segmented
1 avocado, diced

For the Dressing:
3 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp honey
1 tbsp lemon juice
1/4 tsp cumin
kosher salt
freshly ground pepper
For the Shrimp:
1) Season shrimp with salt and pepper
2) Over medium-high heat, add oil to pan.
3) Add shrimp and cook until the shrimp are fully cooked (approx. 5 minutes)
4) Turn off heat and squeeze 1/2 lemon over the shrimp
5) When shrimp are cooked, place in refrigerator to cool
6) When cooled, roughly chop shrimp into medium sized pieces

In a bowl, mix all dressing ingredients

For the Shrimp and Crab Cocktail
In a bowl, mix the lump crab, shrimp and 1 1/2 tbsp dressing all together.

For the Salad
1) On a large serving platter, arrange lettuce on the plate. Then place the blood orange segments and avocado throughout.
2) Drizzle the remaining dressing over the greens and top with the lump crab and shrimp cocktail
3) Season with kosher salt and freshly ground pepper