Shrimp and Hearts of Palm Salad

Shrimp and Hearts of Palm Salad



9 Cans Hearts of Palm
5# 40-50 count Shrimp
1 jar capers
Creole mayonnaise (see below)
Onion tops
Romaine and head lettuce


Creole Mayonnaise

  1 Qt Mayonnaise
  1 1/2 pt Creole mustard

  Cayenne pepper
  Salt to taste
  Chopped parsley
  4 tbsp lemon juice
  Tabasco to taste


Mix Creole mayonnaise. Cook shrimp in salted and peppered water until done. Cool completely. Cut hearts of palm in six pieces. Mix hearts of palm, shrimp, capers and Creole mayonnaise, add onion tops. Place mixture in refrigerator for at least one hour. Serve on bed of lettuce with lemon garnish. Serves about 30. © 1984 John Albrecht, CEC