Serves: 4
Total Calories: 118
In a medium bowl of warm tap water, soak the hearts of palm for 10 minutes to remove any "tinny" taste. Drain very well and chop coarsely. Add the shrimp, serrano chile, mayonnaise, and salt. Mix well. Pack 1/2 cup in a flat-bottomed measuring cup or ramekin and invert to unmold onto an individual serving plate. Place 4 tomato wedges around the shrimp. Repeat to make 4 servings. Garnish each plate with parsley.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Hearts of Palm and Shrimp Salad recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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