HEARTS OF PALM AND SHRIMP SALAD

Hearts of Palm and Shrimp Salad image

Number Of Ingredients 7

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1 (14-ounce) can heart of palm, drained and rinsed
1/2 pound cooked small shrimp (36 to 40), cut in half crosswise
1 , serrano chile kimmy, , minced with seeds (wear protective gloves)
2 tablespoons mayonnaise
1/4 teaspoon salt, or to taste
2 medium tomatoes, each cut into 8 wedges
sprig of parsley

Steps:

In a medium bowl of warm tap water, soak the hearts of palm for 10 minutes to remove any "tinny" taste. Drain very well and chop coarsely. Add the shrimp, serrano chile, mayonnaise, and salt. Mix well. Pack 1/2 cup in a flat-bottomed measuring cup or ramekin and invert to unmold onto an individual serving plate. Place 4 tomato wedges around the shrimp. Repeat to make 4 servings. Garnish each plate with parsley. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves