Ingredients
3/4 pound peeled and deveined cooked shrimp (31-40 per pound)1 container (8 ounces) refrigerated jumbo lump crabmeat, drained 3 celery ribs, chopped1 medium cucumber, peeled, seeded and chopped1 medium sweet orange pepper, chopped2 plum tomatoes, seeded and chopped1/2 cup red onion, finely chopped1 to 2 jalapeno peppers, seeded and finely chopped1/4 cup minced fresh cilantro3 tablespoons lime juice1 tablespoon olive oil2-1/4 teaspoons adobo seasoning
Preparation
Combine the first 9 ingredients. Whisk together lime juice, oil and adobo seasoning; drizzle over shrimp mixture and toss gently to coat. Refrigerate at least 1 hour, tossing gently every 20 minutes. Serve shrimp mixture in cocktail glasses.
