3/4 pound medium-sized cooked and peeled shrimp
3/4 pound imitation crab, broken into bite-size pieces
1 cup cherry tomatoes, halved and seeded
1 cup sliced fresh mushrooms
1/2 cup sliced green onion
1/2 cup sliced celery
1/2 cup pecan halves
1/2 cup reduced-calorie mayonnaise
1 teaspoon Watkins Parisienne Mustard
2 teaspoons Watkins Vanilla Extract Leaf Lettuce

In large bowl, combine first seven ingredients. In small bowl, combine mayonnaise, Parisienne Mustard and vanilla extract; mix well. Toss into shrimp mixture; refrigerate until serving time.

To serve, place lettuce on serving plate(s) and top with seafood salad.

Makes 8 servings.