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Shrimp and Hearts of Palm Salad



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.

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