Shrimp-Crab-Avocado-tomato salad, Blue point oysters
In a ramekin, brush inside with a light vinaigrette of your choice. Place poached shrimp in bottom, making sure it is a tight fit.
Brush with vinaigrette. Then place lump crabmeat over shrimp, firmly packing with a spoon.
Then sliced avocado, do not pack or push down avocado- use slightly ripe to ripe- not a soft avocado. Brush with vinaigrette.
Then take two slices of beefsteak or heirloom tomato and place on top of avocado, press down slightly.
Brush with vinaigrette. Try to fill to top of ramekin.
Cover with wrap and refrigerate for 2 hours.
Ramekin size 6oz