with Hearts of Palm and Green Beans, Sweet Maui Onion Salad
(4 servings)

INGREDIENTS:

• 2 lbs. Pacific Blue Shrimp
• 2 tbsp. olive oil
• Salt and pepper to taste

• 4 cups Hearts of Palm, finely cut into julienne
• 1 cups Green Beans, extra fine
• 1 Small Maui Onion, thinly Sliced
• ¼ cups Prosciutto, finely diced
• 1 tbsp. chives, finely chopped
• 2 tbsp. Rock Salt

VINAIGRETTE

• 1 tbsp. vinegar of sherry
• 4 tbsp. olive oil
• Salt and pepper to taste
• 1 screw top jar (optional)

TO PREPARE THE VINAIGRETTE

Combine the sherry vinegar, olive oil, salt, and pepper in a screw top jar. Cover tightly and shake vigorously for 20 seconds.

TO PREPARE THE GREEN BEANS

Bring a large pot of water to a boil with two tablespoon of rock salt. Add the green beans and cook until just tender. When cooked, drain the beans well, chill in ice water and set aside. Just before serving, drain beans well and dry thoroughly in a towel.

TO PREPARE THE HEARTS OF PALM SALAD

Combine in mixing bowl hearts of palm, green beans, Maui onion, prosciutto, and chives with the vinaigrette then season to taste. Set aside.

TO COOK THE FRESH SHRIMP

Heat the teflon pan. Add two tablespoons of olive oil, season with salt and pepper and sauté the shrimp until the shrimp flesh turns to a coral pink color. Set aside.

TO FINISH THE PLATE

Take four chilled 12-inch plates. In the center of each plate, place the salads in equal amounts and surround the salad with cooked shrimp. Sprinkle on the shrimp with chives. Serve immediately.