Shrimp and Crab Meat Salad With Jalapeno Chilies

• 1 pound medium-size shrimp
• 8 whole allspice berries
• Salt and freshly ground pepper to taste
• 1/2 pound fresh crab meat, preferably lump
• 1 cup homemade mayonnaise (see recipe)
• Juice of 1 lime
• 2 jalapeno chilies, chopped, about 1 tablespoon
• 1/4 cup finely chopped loosely packed fresh coriander or chopped parsley
• 1/4 cup chopped scallions
• 16 large, firm, unblemished spinach leaves, trimmed of the stem, rinsed well and patted dry
• 16 radicchio or endive leaves, trimmed
• 1 head Boston lettuce, cut into bite-size pieces
• 4 sprigs coriander for garnish

1. Put the shrimp in a saucepan and add the allspice, salt and pepper.
2. Add cold water to barely cover and bring to a boil.
3. Remove from the heat and let the shrimp stand until they are at room temperature.
4. Shell and devein the shrimp and set aside.
5. Pick over the crab meat to remove bits of shell and cartilage.
6. Put the mayonnaise, lime juice, chilies, coriander, scallions, salt and pepper in a bowl.
7. Add the shrimp and crab meat and toss lightly to blend without breaking the lumps.
8. Arrange 4 spinach leaves on each of 4 individual serving dishes.
9. Dinner plates are recommended.
10. Arrange alternately the radicchio or endive leaves between the spinach leaves.
11. Arrange equal portions of Boston lettuce leaves in the center of each serving.
12. Spoon an equal portion of the shrimp and crab meat mixture over the center of each plate.
13. Garnish with coriander sprigs.
14. Serve chilled.

shrimp, berries, salt, crab meat, homemade mayonnaise, lime, jalapeno chilies, fresh coriander, scallions, firm, radicchio, boston lettuce, coriander

Taken from cooking.nytimes.com/recipes/4598 (may not work)