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1 lb. cooked Northern Pink Shrimp (No-vien) cut into ½ inch pieces
1 lb. fresh pasteurized lump crab meat, cut int bite-size pieces or torn in shreds
¾ to 1 cup mayonnaise
2 celery stalks, diced
½ cup parsley, finely choppe
Juice from 1 to 2 lemons, to taste
Salt and pepper, to taste
Lettuce leaves
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