Shrimp-and-Crab Campechana

• 2 tablespoons green olives, chopped
• 3 tablespoons extra-virgin olive oil
• 1/4 cup ketchup
• 1/4 cup chili sauce
• 2 teaspoons fresh oregano
• 2 tablespoons parsley, roughly chopped
• 1 teaspoon serrano pepper, roughly chopped
• 1/4 cup fresh lime juice
• 1/2 cup Clamato juice
• 1 cup tomatoes, seeded and diced
• 1/2 cup white onion, diced
• 1 teaspoon garlic, minced
• 1/4 cup cilantro, chopped
• 1/2 teaspoon salt
• 1 avocado, peeled, pitted and diced
• 1/2 cup Anaheim chilies, roasted, peeled, seeded and diced
• 1/2 pound medium shrimp 26-30 ct., peeled, deveined and boiled
• 1/2 pound lump crabmeat
• 8 fresh bay leaves
• 1 jalapeno, finely chopped

1. Puree the sauce ingredients in a blender until smooth.
2. Pour into a medium bowl.
3. Add the pico de gallo ingredients to the sauce.
4. Delicately fold in the avocado, chilies, shrimp and crabmeat.
5. Spoon into ice-cream-sundae or martini glasses and serve with warm homemade tortilla chips.
6. Garnish each dish with a fresh bay leaf and finely chopped fresh jalapenos on the side.

green olives, extravirgin olive oil, ketchup, chili sauce, fresh oregano, parsley, serrano pepper, lime juice, clamato juice, tomatoes, white onion, garlic, cilantro, salt, avocado, anaheim chilies, shrimp, lump crabmeat, bay leaves

Taken from cooking.nytimes.com/recipes/1014076 (may not work)