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SHRIMP, AVOCADO AND HEARTS OF PALM SALAD




Source of Recipe


Rao's Restaurant


List of Ingredients





2 lbs. medium shrimp, peeled and deveined
2 7-1/2 ounce cans of hearts of palm drained
2 large tomatoes
2 large avocados
Red leaf lettuce leaves
1 tablespoon chopped curly parsley
¼ lemon
Salt and Pepper to taste
Rao’s Seafood Salad Dressing and Marinade
Rao’s Roasted Garlic Vinaigrette


Recipe



Place shrimp in a bowl and toss well with Rao's Seafood Salad Dressing and Marinade. Marinate at least 15 minutes. Cut hearts of palm, tomatoes and avocados into 1-inch pieces. Mix vegetables with just enough Rao’s Roasted Garlic Vinaigrette to coat lightly. Add salt and pepper to taste. Line large platter with lettuce leaves. Mound vegetables in center. Preheat a large skillet. Add marinated shrimp and saute quickly until shrimp are pink. Remove shrimp, mound shrimp against the vegetable mixture. Pour extra marinade from pan over shrimp. Squeeze lemon over platter and garnish with chopped parsley.
Serves 4-6