Grilled Shrimp and Hearts of Palm Salad
Author: 
Recipe type: Salad, Appetizer or Main
Prep time: 
Cook time: 
Total time: 
Serves: 2-6
 
Grilled Marinated Shrimp served atop a refreshing salad of hearts of palm, Boston Bibb lettuce, tomatoes, red peppers and dressed with a cilantro vinaigrette
Ingredients
Grilled Shrimp
  • 1 lb large shrimp, cleaned and deveined (optional to leave tails on)
  • ¼ cup olive oil
  • juice of two squeezed limes
  • 1 tbsp soy sauce
  • ½ cup of chopped cilantro
  • 1 green onion, chopped
  • 2 cloves garlic, chopped
  • salt and peppers to taste
Salad
  • 1 head Boston Bibb lettuce (or for crisper taste, Hearts of Romaine)
  • ½ cup halved cherry tomatoes
  • ½ cup chopped red bell peppers
  • 1 can/jar of hearts of palm, chopped
  • 1 ripe avocado, chopped
  • 2 green onions, chopped
Cilantro Vinaigrette
  • ⅓ cup cilantro leaves
  • 1 tablespoon finely chopped shallot
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon sherry vinegar
  • 2 teaspoons honey
  • 1 clove garlic, chopped
  • 1 tsp chopped jalapeno (optional)
  • ½ cup extra-virgin olive oil
  • Salt and freshly ground pepper
Instructions
  1. Combine shrimp with marinade ingredients and let sit for 30 minutes.
  2. Meanwhile, add chopped lettuce, tomatoes, bell peppers, hearts of palm and avocado to a salad bowl.
  3. Combine all of the first seven vinaigrette ingredients in a small food processor and blend until everything is very finely chopped. Gradually add the olive oil and blend until smooth. Salt and pepper to taste.
  4. Skewer the shrimp (each end should go through the skewer so they can lie flat) and grill for 2-3 minutes per side until pink all the way through.
  5. Toss the hearts of palm salad with the vinaigrette and top each serving with grilled shrimp.
Notes
Gluten Free Serving size varies depending upon whether you are serving as a main course (2-3 people) or starter (4-6 people).
Recipe by Weekend Table at https://weekendtable.com/2012/08/29/grilled-shrimp-and-hearts-of-palm-salad/