Palm Heart and Shrimp Salad

Difficulty:
1/5

Ease of preparation rating: Easy.

Yield: 2-3 servings.

 

Marie Rose Sauce

Ingredients

Juice of one lime

¼ cup (60ml) of mayonnaise

2 tablespoons (30ml) of ketchup

1 teaspoon (5ml) Worcestershire sauce

½ tablespoon (8ml) Brandy

1 teaspoon (5ml) Tabasco sauce

Salt and pepper, to taste

Pinch of cayenne pepper

 

Method

Place all ingredients in a mixing bowl, and whisk together.

Reserve for plating.

 

Salad

Ingredients

1 ripe avocado, halved and seeded

1 large can of palm hearts, drained

1 head of butter lettuce

300 grams (11oz.) peeled prawns

2 tablespoons (30ml) fresh cilantro, chopped

2 tablespoons (30ml) olive oil

Salt and pepper

Juice from 1 lime.

Marie Rose Sauce

 

Method

Heat grill over high heat.

Toss prawns in a mixing bowl with oil, salt and pepper.

Place prawns on grill and cook for 3-4 minutes.

Flip, and cook for another 2-3 minutes.

Once slightly charred on both sides, remove from grill and set aside.

Repeat the process to grill the palm hearts and set aside.

Peel and slice the avocado, and toss them in the lime juice to prevent browning. Set aside.

Roughly chop the grilled palm hearts. Set aside.

Cut the lettuce into large pieces and place lettuce into a bowl. Top with palm hearts, avocado and prawns.

Drizzle Marie Rose Sauce over the salad.

Serve cold, and garnish with cilantro.