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Recipe Servings: 4 Description: Allergens: Beet, Brewers yeast, Cabbage, Citrus, Fermented, Fish/seafood, Fructose, Fruit/vegetable, Lemon, Miscellaneous, Olive, Pepper, Shellfish, Shrimp, Spices, Sugar, Sugar cane, Sulfites, Tomato, Vinegar, Yeast Ingredient List:

Qty	Name
3	plum tomato , medium-size
1-14oz can	hearts of palm , drained
1 bunch	arugula
1 lb	shrimp , large, shelled, deveined
1	lemon , medium-size
3 tbsp	salad oil or olive oil
2 tbsp	capers , chopped
1 tsp	salt
3/4 tsp	sugar
3/4 tsp	black pepper , coarsely ground

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Instructions: About 15 minutes before serving.

1. Grate peel and squeeze juice from lemon. In large bowl, mix lemon peel, lemon juice, olive or salad oil, capers, salt, sugar, and pepper until blended.

2. Cut each tomato into 6 wedges; cut hearts of palm into 3/4-inch-thick diagonal slices.

3. To caper mixture in bowl, add tomatoes, hearts of palm, arugula, and shrimp; toss to coat well.

4. To serve, arrange shrimp on platter; garnish with arugula leaves. Makes 4 main-dish servings.
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Miscellaneous: Created: August 17th, 2007
Last Updated: August 19th, 2007
Source of Recipe: Good Housekeeping
Filed Under: Salads




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