Bless Your Hearts Of Palm Salad With Shrimp Recipes

PALM HEART AND SHRIMP SALAD

Steps:

• 1. DRESSING: Squeeze juice from half of the lemon. Wisk together the lemon juice, mayonnaise, ketchup, Worcestershire sauce, brandy, hot sauce, salt and pepper. Set aside
• 2. SALAD: Peel and slice avocados. Toss them with the lemon juice from the other half.
• 3. Cut palm hearts in slices. Tear lettuce into bite-sized pieces, if using whole bibb lettuces.
• 4. Arrange lettuce on serving plates and top with avocado, palm hearts and shrimp. Drizzle dressing over salad and sprinkle with chopped chives. Garnish with slices of lemon.

SHRIMP AND HEARTS OF PALM RéMOULADE

Steps:

• For rémoulade:
• Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.
• For shrimp:
• Combine the first 5 ingredients, peppercorns, chopped celery stalk, and 4 quarts (16 cups) water in a large heavy pot. Bring to a boil. Add shrimp and simmer for 3 minutes. Remove pot from heat and steep shrimp until just cooked through, about 5 minutes. Transfer shrimp to a rimmed baking sheet; let cool. Peel and devein shrimp. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• Toss shrimp and rémoulade in a large bowl to coat. Cover and chill at least 2 hours.
• Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper. Serve on lettuce leaves with lemon wedges.