• 2 lb Large shrimp, cooked, peeled, deveined
• 14 oz. Hearts of Palm, drained and cut in half 
• 3  Avocados, halved, pitted, peeled, diced
• 5 cups  Romaine lettuce, shredded
• 0.75 cup  Olive Oil
• 0.5 cup  Yellow onion, chopped
• 0.5 cup  Roland Dijon Mustard 
• 0.25 cup  Champagne Wine Vinegar 
• 3 Garlic cloves
• 1 tbsp Capers 
• 2 tbsp Paprika 
• 1 tbsp Fine Sea Salt 
• 0.75 tspn Cayenne pepper 
• 0.75 cup  Scallions, coarsely chopped

1. Prepare dressing by combining olive oil, onion, Dijon mustard, champagne wine
vinegar, garlic, capers, paprika, sea salt and cayenne pepper in food processor and
blend thoroughly.
2. Add scallions and blend until scallions are finely chopped. Cover and refrigerate for
up to two days.
3. To serve, assemble plates individually with romaine lettuce, shrimp, hearts of palm
and avocado.
4. Add dressing.