Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Kauai Shrimp and Heart of Palm Salad




Source of Recipe


Recipe by Farmer's Market Recipes


List of Ingredients




1 pound shrimp, shelled, tails removed
1/2 pound hearts of palm
1 sweet orange, peeled and sliced into half rounds
Juice of 1/2 lemon or lime
Juice of 1/2 orange
1/4 cup extra virgin olive oil
Salt and pepper to taste
Salad greens

Recipe




Bring 2 quarts of water to a boil. Add a tablespoon of salt. Add the shrimp and cook for about 3 to 4 minutes. Remove from water to a bowl of ice water. Drain, pat dry and place in a bowl.

Slice hearts of palm into rounds, then cut into julienne strips. Add to shrimp along with orange slices.

Whisk together lemon and orange juices with olive oil. Pour over salad mixture and sprinkle with salt and pepper. Refrigerate for 2 hours before serving, tossing mixture from time to time. Serve chilled on bed of salad greens.