Recipe: Ray's Cafe Seafood Margaritas (serves 2)

RAY'S CAFE SEAFOOD MARGARITAS

4 jumbo prawns, cooked and peeled (8 to 12 per pound)
4 ounces bay shrimp, cooked
2 ounces cooked Dungeness crabmeat
6 segments of lime
6 segments of orange
1/2 cup cubed mango
2 tablespoons chopped cilantro
2 teaspoons fresh lime juice
Kosher salt
FOR SERVING:
2 radicchio leaves
2 curly endive leaves
Crispy corn chips
Cilantro sprigs

Dice 2 of the jumbo prawns. Butterfly the remaining 2 prawns by cutting lengthwise down the backs.

In a medium bowl, mix diced prawns, butterflied prawns, shrimp, crabmeat, lime segments, orange segments, mango, cilantro and lime juice. Season with salt to taste and marinate in refrigerator for 15 minutes.

TO SERVE:
Line 2 chilled margarita glasses with radicchio and endive. Spoon mixture into glasses and garnish with corn chips and cilantro sprigs. Serve immediately.

Makes 2 servings
Source: Ray's Boathouse by Ken Gouldthorpe, Executive Chef Charles Ramseyer and Staff, Angie Norwood Browne (Photographer)