Hearts of Palm Salad with Grilled Shrimp

For the Salad:

1 jar hearts of palm, sliced

1 ripe avacado, sliced

½ red onion, thinly sliced, soaked in cold water

½ English cucumber, julienned

¼ cup chopped cilantro

For the dressing:

3 tablespoons freshly squeezed lime juice

6 tablespoons extra virgin olive oil

1 tablespoon honey

Sea salt and freshly ground black pepper, to taste

1 pound shrimp, peeled and devined

1 teaspoon ground corriander

Sea salt and freshly ground black pepper, to taste

2 tablespoons olive oil

½ lime for jucicing

1. Preheat a grill on medium high. Season the shrimp with corriander, sea salt, and pepper. Toss with olive oil.
2. Grill the shrimp 1-2 minutes per side. Drizzle shrimp with fresh lime juice. Assemble salad.
3. Toss hearts of palm, avacado, red onion, cucumber, and cilantro with the dressing and serve in a lettuce leaf with the grilled shrimp.