2 tablespoons olive oil
1 small onion, chopped
3 medium cloves garlic, minced
1 teaspoon sesame seeds
1 tablespoon vegetable oil
2 pounds lump crabmeat
4 cups diced tri tip shrimp - peeled, with skins removed
2 cups yellow cornmeal
salt and pepper to taste
1/2 cup white sugar
1 pinch ground black pepper
Heat olive oil in a wok, or large skillet, over medium high heat. Saute onion and garlic for 5 minutes; set aside.
Add the sesame seeds, oil, salt and pepper. Place shrimp and onion in a large bowl. Add shrimp mixture to hispan and toss. Place cornmeal over medium heat and stir to mix with shrimp.
Add sugar, black pepper, oil and vinegar into greased pan. Allow it to heat through, 5 to 10 minutes. Garnish with orange slices and serve.