Crab Meat and Shrimp Salad

1 pound medium shrimp with shells
salt and freshly ground pepper to taste
4 whole allspice
1 bay leaf
2 sprigs parsley
¾ pound fresh crab meat, preferably lump
1 tablespoon Dijon mustard
1 tablespoon lime juice
2 tablespoons red wine vinegar
1 teaspoon honey
4 tablespoons olive oil
½ cup finely chopped scallions
1 jalapeno pepper, cored, seeded and finely chopped
16 large, unblemished spinach leaves, trimmed of the stems, rinsed well and patted dry
16 radicchio leaves, washed and dried
1 head romaine or escarole cut into bite-size pieces
3 sprigs chervil or coriander for garnishing

Nutritional Information
- Nutritional analysis per serving (4 servings)
  680 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 98 grams carbohydrates; 9 grams dietary fiber; 7 grams sugars; 34 grams protein; 82 milligrams cholesterol; 594 milligrams sodium

4 servings

Place shrimp in a saucepan and add salt, pepper, allspice, bay leaf and parsley. Add cold water to barely cover; then, bring to a boil. Remove from heat, and let shrimp stand until they reach room temperature. This step can be done ahead of time.
Pick over crab meat to remove bits of cartilage and shells.
Combine Dijon mustard, lime juice, vinegar, honey, olive oil, scallions, jalapeno pepper, and salt and pepper to taste. Blend well with a wire whisk. Add shrimp and crab meat and toss lightly to blend without breaking crab meat lumps.
Arrange 4 spinach leaves on 4 individual large serving plates. Arrange the radicchio alternately between the spinach leaves.
Place equal portions of romaine leaves in the center of each serving.
Spoon equal portions of crab meat and shrimp salad over center of each plate. Garnish with the chervil or coriander sprigs. Serve chilled.

30 minutes, plus chill time