Ingredients Jump to Instructions ↓

  1. For the shrimp:

  2. 1/2 pound medium shrimp (16 to 20 per pound) in the shell

  3. 4 cups water

  4. 1 bay leaf

  5. 12 allspice berries

  6. Rind of 1/2 lime

  7. 2 teaspoons salt

  8. For the salad:

  9. 1 small red onion, cut in half lengthwise and thinly sliced

  10. 2 ripe large globe tomatoes, seeded and cut into 1/4-inch cubes

  11. 8 ounces canned or jarred hearts of palm, drained and cut into 1/4-inch-thick rounds

  12. For the dressing:

  13. 1/4 cup extra-virgin olive oil

  14. 1 tablespoon cider vinegar

  15. 1 tablespoon freshly squeezed orange juice

  16. 1/2 teaspoon salt or to taste

  17. Pinch of ground cumin

  18. 1/2 habanero or Scotch bonnet pepper, seeded and finely chopped

  19. 1 tablespoon finely chopped cilantro

Instructions Jump to Ingredients ↑

  1. Cooking the shrimp: Bring the water to a boil in a medium saucepan over high heat with the bay leaf, lime rind, allspice and salt. Add the shrimp and cook until the shrimp turn pink and are cooked through (about 3 minutes). Remove with a slotted spoon into a bowl of ice water; drain shrimp and peel. Place in a bowl with the onion, hearts of palm and tomatoes.

  2. Making the dressing: Whisk the oil in a small bowl with the vinegar, orange juice, salt, cumin, chile and cilantro. Pour over the shrimp mixture and toss to combine well.

  3. Serve at room temperature or chilled.


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