Summer Salad - cooking recipe

Ingredients

2 1/2 lb. Christopher Bay frozen cooked popcorn shrimp
2 1/2 lb. Poorman's frozen crabmeat (artificial)
32 oz. block Colby Jack Cheddar cheese
3 lb. Dole Classic Blend salad in a bag
12 oz. bottle seafood cocktail sauce
32 oz. Kraft salad dressing or mayonnaise (fat-free)
1 box Ritz crackers
Mrs. Dash lemon pepper
1 lemon
olives, green onions, bell pepper and celery, chopped (add to taste)

Preparation

Start with equal amounts of crab and shrimp; base the size of the salad you want on that.
Defrost crab and shrimp in microwave; rinse and drain.
Put into bowl with juice of 1 lemon.
Let sit for 10 minutes.
Pour off liquid.
Stir.
Add your choice of the following:
shredded cheese, olives, green onions, bell pepper and celery.
Stir in enough mayonnaise to coat ingredients (enough to make them stick).
Sprinkle with lemon pepper.
Chill 30 minutes.