Shrimp and Crab Campechana
                                                              

 (serves 8 as an appetizer)
Ingredients for the campechana de mariscos sauce:
2 tablespoons green olives
3 tablespoons extra- virgin oil
1/4 cup ketchup
1/4 cup chili sauce
2 teaspoons fresh oregano
2 tablespoons parsley (roughly chopped)
1 teaspoon serrano pepper ( roughly chopped)
1/4 cup fresh lime juice
1/2 cup Clamato juice

Ingredients for the pico de gallo:
1 cup tomatoes, seeded and diced
1/2 cup onion, diced
1 teaspoon garlic, minced
1/4 cup cilantro, chopped
1/2 teaspoon salt

Ingredients for the seafood:
1 avocado, peeled, pitted and diced
1/2 cup Anaheim chilies, roasted, peeled, seeded and diced
1/2 pound of shrimp ( 26-30 ct.), peeled, deveined and boiled
1/2 pound lump crabmeat
8 fresh bay leaves
1 jalapeño, finely chopped

Directions
Purée the sauce ingredients in blender or food processor until smooth
Pour into a medium bowl
Add the pico de gallo ingredients to the sauce
Delicately fold in the avocado, chilies, shrimp and crabmeat.
Spoon into ice-cream-sunday or martini glasses and serve with warm and homemade tortilla chips.
Garnish dish with fresh bay leaf and finely chopped jalapeños on the side
Bellisimo!!!!!