• 1# jumbo lump crabmeat, cleaned of shells
• 1# fresh la crawfish tails, rinsed
• ½ # large gulf shrimp, peeled, deveined, and steamed
• 1 each medium yellow and red sweet bell pepper, thin juliennes
• 1 small avocado, diced
• 2 tbsp capers, rinsed
• 1# mixed baby lettuces, rinsed and torn
• cherry tomatoes for garnish

Combine all seafood, peppers, avocado, and capers into a medium mixing bowl with ½ of the lemon herb vinaigrette and toss.  Cover and cool for an hour.  When ready to serve, place lettuces an tomatoes and remaining dressing in a separate mixing bowl to toss.  Place among plates and top with marinated seafood.  Makes 6 to 8 salads or more depending on size.  (Pairs perfectly with Penfolds Riesling)

Lemon and Herb Vinaigrette

• 2 tbsp fresh lemon juice
• ¼ cup tbsp xv olive oil
• 1 small shallot, minced
• 2 sprig fresh basil
• 2 tsp dried thyme, leaves
• 2 tsp dried oregano, leaves
• 2 tsp Dijon mustard
• Pinch salt, white pepper
• 2 tsp honey

Combine all ingredients in blender. Puree until smooth.

• 1# jumbo lump crab meat, cleaned of all shells
• 1 medium watermelon, seeded & cut into 1/2 inch cubes
• 2 ruby grapefruit, peeled & segmented
• 3 ounces ricotta salata or feta, crumbled
• 2 bunches watercress, trimmed & rinsed well
• 2 tbsp shaved shallot, rinsed
• 1 tbsp fresh mint, julienned
• 1 tbsp fresh basil, opal preferred, julienned
• Combine all in a large mixing bowl.  toss with dressing, listed below, serve immediately.

 Dressing (make a day in advance): 

• 1 tbsp lemon juice
• 1 tbsp orange juice
• 1 tbsp grapefruit juice
• 1 tsp zest from 3 citrus fruits above
• 1 tsp honey
• 1/2 cup olive oil
• 2 tsp dijon mustard
• sea salt to taste

In a medium bowl whisk to combine first 6 ingredients.  Drizzle in olive oil while whisking. Salt and fresh ground pepper to taste. Serves about 6.

• 1 cup red Zinfandel wine
• 1/2 cup sugar
• 2 cups fresh raspberries(frozen will do)
• 1 pod star anise
• 1 small piece cinnamon bark

Cook wine, cinnamon, and anise in a small sauce pan on low fire till reduced by one half. Strain reduced wine to remove whole spices. Place wine  back on low fire in small sauce pan and add sugar and raspberries. Continue to cook to desired consistency. Strain through sieve. Can be served warm or cold.