Seafood Avocado Salad With Ginger

• 2 quarts water
• 3/4 pound large shrimp, peeled and deveined
• 3/4 pound bay scallops
• 1 cup chopped celery
• 1 cup chopped cucumber
• 1/2 cup chopped carrot
• 1/2 cup chopped green onions
• 1/2 pound coarsely chopped cooked lobster meat
• 1 finely chopped peeled ripe avocado
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon sugar
• 3 tablespoons fresh lime juice
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon fish sauce
• 2 teaspoons grated peeled fresh ginger
• 1 teaspoon Thai roasted chile paste
• 6 cups trimmed arugula, divided

1. Bring 2 quarts water to a boil in a large saucepan; reduce heat to medium, and simmer. Add shrimp; cook 3 minutes or until done. Remove shrimp with a slotted spoon. Add scallops to pan; cook 3 minutes or until done. Drain; cool 10 minutes. Combine shrimp, scallops, celery, and next 5 ingredients (through avocado) in a large bowl; toss well.
2. Combine cilantro and the next 6 ingredients (through chile paste) in a medium bowl, stirring with a whisk. Add cilantro mixture to shrimp mixture, tossing to coat.
3. Place 1 cup trimmed arugula on each of 6 plates; top each with about 1 cup seafood and avocado mixture.

water, shrimp, bay scallops, celery, cucumber, carrot, green onions, lobster, peeled ripe avocado, fresh cilantro, sugar, lime juice, rice vinegar, fish sauce, fresh ginger, chile paste, trimmed arugula

Taken from www.myrecipes.com/recipe/seafood-avocado-salad-with-ginger (may not work)