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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

SHRIMP REMOULADE WITH AVOCADO AND HEARTS OF PALM

serves 12

3/4 cup olive oil
1/2 cup chopped onion
1/2 cup Creole mustard
1/4 cup tarragon vinegar
3 garlic cloves
2 teaspoons paprika
1 teaspoon salt
3/4 teaspoon cayenne pepper
3/4 cup coarsely chopped green onions
5 cups shredded romaine lettuce
2 pounds cooked peeled and deveined large shrimp
1-14 ounce jar diced hearts of palm, drained
3 avocados, halved, pitted, peeled, diced

Combine first 8 ingredients in processor and blend well. Add green onions and blend well. Add green onions and blend mixture just until onions are finely chopped. Put sauce in bowl and set in center of platter.
Surround with lettuce. Top with shrimp, hearts of palm and avocado.


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