Crystal's Recipes

1-12 oz. can - Jumbo lump crab meat
1/2 - Red onion, minced
1/2 - Red pepper, minced
3 tble - Spicy brown mustard
2 tble - Mayonnaise
1 tble - Fresh cilantro, minced
-Salt and pepper to taste

Shrimp:
16 ea. - Shrimp, large
6 leaves - Basil, finely chopped
6 tble - Chives, minced
1 tble - Mint, minced
1/4 cup - Olive oil
-Salt and pepper to taste

Honey Mustard:
1/2 cup - Spicy brown mustard
1/3 cup - Extra strong Dijon mustard
1/3 cup - Honey

Method:
1. Combine ingredients for crab salad and mix well.
Adjust seasoning to taste with salt and white pepper. Refrigerate until needed.
2. Combine ingredients for honey mustard and refrigerate until needed.
3. Combine ingredients for shrimp and marinate for at least 1 hour.
4. Grill shrimp on med-high heat until pink, and slightly charred on one side.
Flip to other side and repeat.
5. Serve shrimp hot off the grill with cold crab salad, or chill and serve with entire plate cold.
6. Drizzle with honey mustard and serve.