LANDRY'S OYSTER BAR TRASH
Source: NBC5, Dallas/Fort Worth, Taste Of Dallas

8 Shrimp (26/30), peeled and de-veined, tail off, portioned in bag
2 tsp. Blackening Spice 2007
2 oz (w.) Jumbo lump crab meat
2 oz (v.) Margarine, clarified
4 oz. (w) Steamed white rice
2 oz (v) Lemon Butter
1 ea. Caramelized Lemon Half

Take portioned shrimp bag and add 2 tsp. Blackening Spice and shake approximately 10 to 15 times, moving shrimp around until coated. CRITICAL POINT: Do not do this in advance.

Place shrimp on clean dry 400-degree flat top in a circular area, but careful not to stack. Ladle 1 oz. of clarified margarine over shrimp and cook for 1 minute and flip.

Tower crabmeat centered on top of shrimp. Pour 1 oz. clarified margarine on top of crabmeat and allow to drain over shrimp.

Cook for 30 seconds and then, using 2 spatulas, carefully fold shrimp and crabmeat from the outside in 4 turns.

To Plate
Using 2 spatulas, lift shrimp and crab mixture onto front section of plate from 3:00 to 9:00.
Place the scoop of rice at 12:00.
Place a ramekin with 1 1/2 oz. lemon butter at 10:00 and a caramelized lemon half at 2:00.
Drizzle remaining lemon butter over shrimp and crabmeat.