Kathie Oh's Recipe

Shrimp and Hearts of Palm Salad

Category: super salads

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