* Rinse and dry lettuce leaves and place in champagne bowls.
* Drain tangerines and pineapple, cut pineapple into bite-sized pieces.
* Peel skin from celery stalks and cut stalks into narrow strips.
* Peel and finely dice the apple.
* Mix the fruit and vegetables with the defrosted shrimp.
* For the cocktail sauce, stir through the remaining ingredients except for the whipped cream.
* Fold in the whipped cream at the end and mix with the crab cocktail. * Serve on the leaf salad.
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