instructions
In small bowl, combine vinegar, mustard, lemon juice, cilantro, salt and pepper.
Slowly whisk in olive oil.
Lightly spray Shell Pan with vegetable pan spray. Line with plastic wrap,
leaving a slight overhang.
In large bowl, coat orzo pasta with olive oil. Add shrimp, crab, celery, onions,
cilantro, red pepper, salt, garlic powder and pepper. Taste and adjust seasonings.
Stir in vinaigrette. Pack into prepared pan. Cover with plastic wrap. Refrigerate
several hours or overnight. (Best if made one day in advance) When ready to
serve invert onto serving platter. Garnish with lemon slices and dill.
Makes 10-12 servings.