Marinated shrimp salad
After marinating, this dish is better in the fridge for one day or so; Make it in advance and bring it on the go for a picnic or lunch. Just be sure that you cannot be surpassed – Hearts of Palm are fragile.
1. Slice 1 lemon. Bring the lemon slices, allspice, onion powder, cayenne, salt and 4 cups to a boil in a stick pot with heavy soil. Reduce the heat and simmer for 15 minutes. Add the shrimp and poach them for 3 to 4 minutes. Strain the shrimp in ice water and shoot until they are completely cooled. Duck dry on paper towels.
2. The remaining lemon shell and juice. (It should result in about 1 tablespoon of bowl and 3 tablespoons of juice.)
3. In a large bowl, combine the poached shrimp, lemon peel and juice, olives, celery and celery, parsley and oil. Season with salt and pepper.
4. Fold the hearts of the palm and then put them on a serving plate. Garnish with celery, parsley and black pepper and drizzle with oil.
Originally presented in 3 tidy seafood salads for simple summer meals
