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Chilled Seafood Salad with Herbed Olive Oil and Sea Salt
Serves 6
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Ingredients:
| 3 pounds medium shrimp, cooked, shelled, tail-on |
| 1 can hearts of palm |
| 2 pints cherry tomatoes |
| 1/2 cup black olives |
| 1/2 cup green olives |
| 3/4 cup coarsely chopped fresh flat-leafed parsley leaves, (wash and dry before chopping) |
| 1/2 cup chopped fresh chives, (wash and dry before chopping) |
| 1 tablespoon chopped fresh rosemary leaves |
| 1/4 cup lemon juice |
| Coarse sea salt, to taste plus additional for serving |
| 3/4 cup extra-virgin olive oil |
| 2 lemons, sliced thin for garnish |
Directions:
- Combine the first five ingredients. Set aside.
- In a separate bowl combine herbs, lemon juice and salt. Whisk in olive oil. Toss with seafood salad.
- Garnish with lemon slices.
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