Source: dLife

An elegant salad of shrimp and scallops with a hint of fresh lemon.

Servings

8 Boston lettuce leaves (or spinach leaves to desired amount)
4 oz cooked shrimp (equal to 1/2 cup)
4 oz Scallops, cooked, large, FDA
2 medium celery stalks , sliced
1 fresh green onions , finely chopped
1 tbsp chopped parsley
1 tbsp fresh lemon juice
1 medium cucumber , sliced
2 cup fresh cherry tomatoes (about 12 each)
2 fresh lemons , cut into wedges

1 Place lettuce or spinach on 4 plates.
2 In medium size bowl, mix shrimp, scallops, celery, green onion, parsley, and lemon juice.
3 Divide mixture evenly into 4 servings and place on top of lettuce lined plates.
4 Divide cucumber and cherry tomatoes evenly between serving dishes.
5 Garnish each dish with lemon wedges.