16 cooked jumbo shrimp, peeled and deveined, with tails on
2 cooked blue claw crabs
Lemons, halved
Mustard Sauce, recipe follows
Mignonette Sauce, recipe follows
1 1/4 cups good mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1/4 teaspoon kosher salt
2 shallots, minced
3/4 cup good Champagne vinegar or white wine vinegar
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh green herbs such as parsley, dill, and/or chives
Steps:
Fill a large platter with crushed ice. Place the seafood and lemons artfully on top of the ice. Serve with the sauces.
Combine all the ingredients and serve with the seafood.
Place the shallots, vinegar, and sugar in a small saucepan and bring to a boil. Cook uncovered for 1 minute. Remove from the heat and allow to cool to room temperature. Add the pepper and herbs and serve with the raw oysters.
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