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1
Make dressing.
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2
Halve shrimp horizontally and cook in 6 quarts boiling water with 3 tablespoons Crab Boil for 30 seconds or until they turn pink.
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3
Drain the shrimp; transfer them to a bowl and toss with 1/4 cup of the dressing while still warm.
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4
Chill the mixture, covered, for 1 hour.
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5
Trim the cauliflower and separate into flowerets.
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6
Cut the flowerets into smaller pieces, leaving 1-inch of the stem attached.
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7
In a large saucepan of boiling salted water, blanch the cauliflower for 1 minute; drain in colander and refresh under cold water.
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8
Transfer the cauliflower to a bowl; toss while still warm with 1/4 cup dressing and chill the mixture for one hour.
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9
Break off ends and remove strings from snow peas and blanch in boiling water for one minute.
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10
Drain in colander and refresh under cold running water.
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11
Toss with 2 tablespoons of dressing and chill the mixture, covered, for 1 hour.
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12
Trim and discard the coarse stems from watercress and in a large bowl, toss with shrimp, cauliflower and snow peas.
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13
Transfer salad to a large serving bowl and drizzle the remaining dressing over it.
