Sewee Preserve'S Seafood Salad

• 1 pound unpeeled cooked medium-large shrimp (about 24-30)
• 1 (1-pound) skinless flounder or grouper fillet
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound fresh lump crabmeat, drained and picked
• 1/2 cup chopped red onion
• 1/4 cup finely chopped dill pickle
• 2 tablespoons drained capers
• Watercress

1. Peel and devein shrimp; set aside.
2. Place fillet on a lightly greased rack in a broiler pan. Brush fillet with olive oil, and sprinkle evenly with salt and pepper. Broil 5 inches from heat 10 to 13 minutes or until fish flakes with a fork. Remove from pan, and cool.
3. Break cooled fish into large pieces, and place in a large bowl. Add shrimp, crabmeat, and next 3 ingredients; toss gently to combine. Drizzle with Dill Vinaigrette; toss gently to coat. Cover and chill at least 1 hour. Arrange seafood mixture on watercress.

shrimp, skinless flounder, olive oil, salt, pepper, lump crabmeat, red onion, dill pickle, capers

Taken from www.myrecipes.com/recipe/sewee-preserves-seafood-salad (may not work)