Seafood Salad Martini With Vodka Habanero Dressing - cooking recipe

Ingredients

1 whole fresh habanero pepper, seeded and chopped
1 ripe mango, peeled and cubed
1 sweet red pepper, seeded and diced
1 (14 ounce) can crushed tomatoes
1 carrot, peeled and diced
1/8 cup dry mustard
2 1/2 tablespoons light brown sugar, packed
1/8 cup cider vinegar
4 tablespoons vodka, unflavored
2 1/2 garlic cloves
1 teaspoon curry powder
1/2 teaspoon cumin powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon catsup
3 lbs fresh seafood, of choice (steamed or cooked)
8 slices celery, julienned
8 lemon twists
1/2 lb lump crabmeat

Preparation

Combine all ingredients EXCEPT seafood, and lemon and celery garnish, in a large saucepan, bring to boil and simmer for 1 hour.
NOTE: Combination of shrimp,scallops, mussels, and or lobster, to equal 3 pounds.
Puree in blender or food processor: taste and adjust seasonings.
NOTE: Habenero and Scotch Bonnet chilies are among the hottest available. Jalapeno is milder, if preferred. Use gloves to handle raw.
Cool dressing for 1 hour before serving.
To assemble: In a beautiful martini glass. Layer seafood and dressing to top of glass.
Any left over sauce may be saved and frozen.
Chill at least 2 hours before serving.
Garnish with celery and lemon twists.
Top with 1 ounce of crab meat per serving.