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Ingredients

• 1 cup Emerils Herb Vinaigrette
• 1/2 pound large shrimp (about 16), peeled except for the tails, boiled, and cooled
• 1/2 pound (1 cup) lump crabmeat, picked over for shells and cartilage
• 1/2 pound (1 cup) peeled fresh crawfish tails
• 2 cups shredded Bibb lettuce
• 2 cups shredded radicchio
• 1 teaspoon salt
• 8 turns freshly ground black pepper
• 6 large Artichoke Cups

Description

Artichoke Seafood Salad

Emerils