1 lb Margarita® Jumbo Lump Crabmeat
1 lb shrimp, peeled and deveined 25-30
Corn tortilla chips, of choice (yellow, white or blue)
1 cup Monterey jack cheese, grated
1 bunch green onion, sliced
1 tsp garlic, minced
1 tsp olive oil
3⁄4 cup sour cream
Pico de gallo salsa
Cumin to taste
2 avocados
Lime

Start by heating the olive oil in a large skillet over medium heat. Add shrimp, cumin, and garlic - saute for 3 minutes or until shrimp is pink. Set aside and let it cool at room temperature.

Combine fresh Margarita® Jumbo Lump Crabmeat, cooked shrimp, sour cream and cheese in a large bowl.

On serving plate of your choice - place some pico de gallo salsa and avocado, tortilla chips, and the shrimp & crab mixture topped with some sliced green onions.