Ray'S Cafe Seafood Margarita - cooking recipe

Ingredients

4 large prawns, cooked and peeled (8-12 per pound)
4 ounces bay shrimp, cooked
2 ounces cooked dungeness crabmeat
6 lime segments
6 orange sections
1/2 cup cubed mango
2 tablespoons chopped cilantro
2 teaspoons fresh lime juice
kosher salt
Garnish
2 leaves radicchio
2 leaves curly endive lettuce
crispy corn chips
fresh cilantro stem

Preparation

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