Seafood Dean Martinis Rachael Ray   From Every Day with Rachael Ray March 2007 FOUR SERVINGS 6 ounces lump crabmeat, picked over for pieces of shell 2/3 pound small, cooked shrimp--deveined, tails removed and coarsely chopped 2 shots premium vodka, chilled Grated peel and juice of 1 lemon Salt 2 ribs of celery from the heart, 1 finely chopped with leafy greens, 1 cut into 8 chunks 2 teaspoons prepared horseradish 2 teaspoons hot sauce (eyeball it) 1 cup chili sauce Freshly ground pepper 8 jumbo olives with pimientos, for serving 1. In a bowl, combine the crabmeat and shrimp with the vodka, lemon peel and juice; season with salt. Refrigerate for 10 minutes. In another bowl, mix the chopped celery, horseradish, hot sauce, chili sauce and pepper. Add the chilled seafood and toss; season with salt to taste. 2. Divide the seafood among 4 chilled martini glasses. Skewer the olives and celery chunks on toothpicks and set in the glasses; set a cocktail fork next to each glass.

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