CONTEST SALAD: Peach, Crab & Shrimp Salad

PEACH, CRAB AND SHRIMP SALAD
By BumbleBeeBoogie

1/3 cup sweet and spicy bottled French salad dressing
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can (16 ounces) sliced peaches, drained, and 1/4 cup syrup reserved
1 can (8 ounces) sliced water chestnuts, drained
6 ounces crab meat or 1 package (6 ounces) imitation crabmeat, flaked
6 ounces of small Bay shrimp
3 large celery stalks, thinly sliced
1 medium red bell pepper, coarsely chopped

In a large bowl, combine the dressing and spices, mix well. Cut the peaches into 1-inch chunks and add them to the dressing along with the reserved 1/4 cup of the canned peach syrup and the remaining ingredients. Toss to coat. Cover and chill for a least 1 hour, or until ready to serve on a bed of Butter Lettuce.

Sliced canned pears or apricots are a nice option to the peaches.