Shrimp, Cauliflower and Snow Pea Salad

Make dressing.

Halve shrimp horizontally and cook in 6 quarts boiling water with 3 tablespoons Crab Boil for 30 seconds or until they turn pink.

Drain the shrimp; transfer them to a bowl and toss with 1/4 cup of the dressing while still warm.

Chill the mixture, covered, for 1 hour.

Trim the cauliflower and separate into flowerets.

Cut the flowerets into smaller pieces, leaving 1-inch of the stem attached.

In a large saucepan of boiling salted water, blanch the cauliflower for 1 minute; drain in colander and refresh under cold water.

Transfer the cauliflower to a bowl; toss while still warm with 1/4 cup dressing and chill the mixture for one hour.

Break off ends and remove strings from snow peas and blanch in boiling water for one minute.

Drain in colander and refresh under cold running water.

Toss with 2 tablespoons of dressing and chill the mixture, covered, for 1 hour.

Trim and discard the coarse stems from watercress and in a large bowl, toss with shrimp, cauliflower and snow peas.

Transfer salad to a large serving bowl and drizzle the remaining dressing over it.