Chill: 2+ hours

Ingredients

• 1/4 cup green olives, chopped
• 1/3 cup extra virgin olive oil
• 1/2 cup ketchup
• 1/2 cup chile sauce
• 1 tablespoon fresh oregano
• 1/4 cup parsley, chopped
• 1 teaspoon chopped serraño pepper
• 1/4 cup lime juice
• 1 cup Clamato juice
• 1 1/2 cup tomatoes, seeded and diced
• 1/4 cup white onion, diced
• 1 teaspoon garlic, minced
• 1/4 cup cilantro, chopped
• 1/2 teaspoon salt
• 1 avocado, peeled and diced
• 1/2 pound shrimp, boiled and peeled
• 1/2 pound Texas Blue lump crabmeat

Directions

1. Mix sauce ingredients well and set aside.
2. Mix vegetables and combine with sauce mixture. Delicately fold in the seafood mix.
3. Serve in an ice cream sundae glass with warm homemade corn tortilla chips. Serve each with finely chopped fresh jalapeños on the side. (1 cup servings).

Notes