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Chilled Shrimp Salad

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Serves 4


1 can hearts of palm
2 pints grape or cherry tomatoes
1/2 cup pitted black olives
1/2 cup pitted (not stuffed) green olives
3/4 cup coarsely chopped fresh flat-leafed parsley, (wash and dry before chopping)
1/2 cup chopped fresh chives, (wash and dry before chopping)
1 tablespoon chopped fresh rosemary leaves
3/4 cup extra-virgin olive oil
1/4 cup lemon juice
Coarse sea salt, to taste plus additional for serving
2 lemons, sliced thin for garnish


  1. Combine the first five ingredients.
  2. In a bowl combine herbs, lemon juice and salt. Whisk in extra virgin olive oil. Toss with seafood salad and serve.
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