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Salad ingredients:

• 2 lb. cooked shrimp, peeled and deveined, medium dice
• 5 oz. lobster meat, medium dice
• 1 pint grape tomatoes, halved
• 1 orange bell pepper, small dice
• 1 bulb fennel, thinly sliced, fronds reserved for garnish
• 8 scallions, thinly sliced

Dressing ingredients:

• 1/3 cup Laura Lynn mayonnaise
• 1/4 cup Laura Lynn sour cream
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh dill, chopped
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

For Serving:

• Ingles Bakery Croissants
• Assorted leaf lettuce

Instructions

• In a small bowl, whisk all dressing ingredients together, set aside.
• To make the salad, add shrimp, lobster, and all salad ingredients to a large mixing bowl. Stir to combine, then gently mix in the dressing.
• Serve immediately or cover and refrigerate 1-2 hours to allow flavors to develop.
• Spoon onto a lettuce-lined serving platter, garnish with reserved fennel fronds and serve with croissants.

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