Ray'S Cafe Seafood Margarita

• 4 large prawns, cooked and peeled (8-12 per pound)
• 4 ounces bay shrimp, cooked
• 2 ounces cooked dungeness crabmeat
• 6 lime segments
• 6 orange sections
• 1/2 cup cubed mango
• 2 tablespoons chopped cilantro
• 2 teaspoons fresh lime juice
• kosher salt
• Garnish
• 2 leaves radicchio
• 2 leaves curly endive lettuce
• crispy corn chips
• fresh cilantro stem

1. Dice 2 of the jumbo prawns. Butterfly the remaining 2 prawns by cutting lengthwise down the backs.
2. In a medium bowl, mix diced prawns, butterflied prawns, shrimp, crabmeat, lime segments, orange segments, mango, cilantro and lime juice.
3. Season with salt to taste and marinate in refrigerator for 15 minutes.
4. Line 2 chilled margarita glasses with radicchio and endive.
5. Spoon mixture into glasses and garnish with corn chips and cilantro sprigs. Serve immediately.

prawns, bay shrimp, crabmeat, lime segments, orange sections, mango, cilantro, lime juice, kosher salt, radicchio, endive lettuce, corn chips, cilantro stem

Taken from www.food.com/recipe/rays-cafe-seafood-margarita-149383 (may not work)