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 c  Coctail sauce

      1 md Avocado, halved, seeded,

           Peeled, and chopped
           Lettuce leaves
    1/2    Of a small honeydew melon,

           Peeled, and sliced
    1/2    Of a small cantaloupe,

           Seeded
      1    Orange, peeled and sliced

           Crosswise
     12    Strawberries, halved

    1/2 ts Poppy seed

  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 till 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 additinal 8 oz
  fresh or frozen shrimp instead of the surimi.
  Nutritional facts per serving: 308 cal., 10 g total fat (1 g sat fat), 108
  mg chol. 851 mg sodium, 39 g carbo., 5 g fiber, 19 g pro. Daily Value: 53%
  vit. A, 171% vit. C, 10% calcium, 18% iron.
  SOURCE: BETTER HOMES AND GARDENS, July 1993
  Shared by Cate Vanicek