Ingredients

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

Description

An Elegant Salad Of Shrimp And Scallops With A Hint Of Fresh Lemon.

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