Cold Seafood Salad

We had a couple leftover scallops and decided to add some shrimp and make a cold summer salad.  The scallops were grilled quickly on a hot Weber fire.  The shrimp were boiled until pink. Make a citrus vinaigrette by whisking together 1/4C olive oil, 2T fresh lemon juice and 1/2t Dijon mustard.  Add salt and pepper to taste and toss the vinaigrette with the seafood.  We think this would work well with leftover lobster or crab as well.  Serve on a bed of lettuce with some sliced tomatoes and cucumbers garnished with fresh basil.