Shrimp and Crawfish Salad
Bring 1 liter of water to a boil with the thyme and bay leaf. Add the crawfish to the water and cook for 5 minutes. Drain and rinse with cold water. Heat the olive oil in a large pan and sauté the shrimp for 2-3 minutes. Season with salt and pepper and remove from heat.
Rinse the lettuce and spin dry.
Peel and finely chop the shallot. Whisk together the corn oil, Sherry vinegar and shallot. Season with salt and pepper to taste.
Arrange the lettuce, broad beans, melon cubes on serving plates and top with the crawfish and shrimp. Drizzle with the dressing and serve.