Hearts of Palm Salad w/ Shrimp and Avocado

• 1/2 cup (125 ml) fresh lemon juice
• 3 tbsp (45 ml) olive oil
• 2 cloves garlic (use less unless you really like garlic)
• 1/2 tsp (2 ml) dried oregano
• 1/2 tsp (2 ml) salt
• 1/2 tsp (2 ml) snipped fresh chives or minced green onion (green only)
• 1/8 tsp (1 ml) cayenne pepper
• 1 14 oz (392 grm). can hearts of palm, drained (you can double this)
• 1/2 lb (.2 kg). to 1 lb (.5 kg). large cooked shrimp, shelled and deveined--or cooked bay shrimp
• 1 head butter lettuce
• 2 small-to-medium ripe tomatoes, cut in wedges
• 1 ripe avocado, peeled and sliced (or double)
• 1 tsp (5 ml) capers or caviar (optional)

1. In a medium bowl, combine all dressing ingredients.
2. With a very sharp knife, slice hearts of palm into 1/4 to 1/2 inch rounds.
3. Toss hearts of palm with the shrimp in the dressing to coat.
4. Refrigerate 1 hour or more to absorb the vinaigrette stirring at least once.
5. Serve the salad on a bed of crisp butter lettuce surrounded by tomato wedges and avocado slices.
6. If desired, garnish with capers or, more extravagantly, cavier.
7. Spoon any remaining dressing over salad.

lemon juice, olive oil, garlic, oregano, salt, fresh chives, cayenne pepper, hearts of palm, shrimp, butter lettuce, tomatoes, avocado, capers

Taken from online-cookbook.com/goto/cook/rpage/0015DA (may not work)