Preparation / Directions:
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