Asian Crab and Shrimp Salad

• 1 teaspoon lime zest
• 1 12 tablespoons fresh lime juice
• 2 tablespoons low sodium soy sauce
• 2 medium shallots, finely sliced
• 12 ounces large shrimp, cooked
• 2 heads bok choy, small, torn into pieces
• 12 medium head lettuce, shredded
• 1 cup bean sprouts
• 1 medium yellow pepper, finely sliced
• 1 medium sweet red pepper, finely sliced
• 1 cup button mushroom, sliced
• 3 tablespoons fresh cilantro, roughly-chopped
• 6 ounces canned crabmeat, drained
• 18 teaspoon table salt (to taste)
• 18 teaspoon black pepper, freshly ground (to taste)

1. In a large salad bowl, mix together lime zest, lime juice and soy sauce; add shallots.
2. Pat shrimp dry with a paper towel; add to salad bowl.
3. Stir gently and marinate for about 10 minutes.
4. Add remaining ingredients to salad bowl; toss together and serve.
5. Cook's tip: If you can't find bok choy, use a combination of crisp lettuce, such as Romaine or Iceberg, with some finely sliced white cabbage.

lime zest, lime juice, soy sauce, shallots, shrimp, choy, head lettuce, bean sprouts, yellow pepper, sweet red pepper, button mushroom, fresh cilantro, crabmeat, salt, black pepper

Taken from www.food.com/recipe/asian-crab-and-shrimp-salad-243716 (may not work)