Shrimp Crab Salad

 Shrimp-crab salad

1½ quarts water

2 pounds large unpeeled shrimp

½ pound lump crabmeat

1 (16 ounce) bottle Italian salad dressing

1 cup chopped celery 

1 cup chopped green pepper

¼ cup minced fresh parsley

¼ cup minced shallots

¼ cup finely chopped sweet pickle

11 tablespoon plus 1 teaspoon minced capers

1 tablespoon lemon juice

 Lettuce leaves

Bring water to a boil; add shrimp, and return to a boil. Reduce heat, and simmer for 3 to 5 minutes. Drain well; rinse with cold water. Peel and devein shrimp. 

Combine shrimp and the next 9 ingredients in an airtight container; refrigerate overnight. 

Spoon crab and shrimp mixture onto lettuce leaves, using a slotted spoon. Yield: 8 servings