Brad's crab and shrimp cocktail

Deshell the crab and reserve in the fridge.

Deshell and devein shrimp. Melt 1 tbs butter in a hot frying pan. Add shrimp. Sprinkle with sea salt, white pepper, and garlic powder. Saute until just done. Reserve in the fridge.

Combine rest of ingredients except garnish into a bowl. Refrigerate for a half hour.

Prepare 4 margarita glasses. Split the crab into 4 equal servings. Place in glasses. Pour clamato mixture over the top. Arrange prawns around the edge.

If you like it a little spicier, add more tobasco sauce. Garnish with lemon slices and asparagus. Serve immediately. Enjoy.