Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      8 oz pkg.     frozen shrimp-
                        and/or crab-flavored salad
                        style fish -- (surimi*)
   1      8 oz pkg.     fresh or frozen
                        peeled -- cooked shrimp
     1/3  cup           cocktail sauce
   1      medium        avocado -- halved, seeded
                        peeled -- and chopped
                        lettuce leaves
     1/2                a small honeydew melon
                        peeled -- and sliced
     1/2                a small cantaloupe
                        seeded
   1                    orange -- peeled and sliced
                        crosswise
  12                    strawberries -- halved
     1/2  teaspoon      poppy seed

Preparation:

THAW FISH AND SHRIMP, if frozen; set aside. For dressing, stir together salad dressing and cocktail sauce. If necessary, stir in a little water to make of pouring consistency. Cover and chill until serving time. IN A MEDIUM MIXING BOWL TOSS together shrimp and/or fish, avocado, and 3 tablespoons of the dressing. ARRANGE LETTUCE LEAVES on 4-dinner plates. Spoon Seafood mixture onto lettuce. Arrange melon, orange slices, and berries around seafood. Sprinkle with poppy seed. Serve with remaining dressing. Makes 4 main-dish servings. *NOTE: You can cut 300 milligrams of sodium by using an additional 8 oz fresh or frozen shrimp instead of the surimi. SOURCE: BETTER HOMES AND GARDENS, July 1993