Shrimp and Hearts of Palm Salad | RICARDO

Ingredients

• 2 tablespoons (30 ml) lime juice (about 1 lime)
• 2 tablespoons (30 ml) olive oil
• 1/4 teaspoon (1 ml) jalapeño sauce (or to taste)
• Salt
• pepper
• 1 lb (454 g) medium shrimp, peeled
• 2 cans (398 ml/14 oz each) hearts of palm, drained and sliced
• 2 honey tangerines, peeled with a knife to expose the flesh and cut into cubes
• 1 ripe avocado, cut into cubes
• 1/4 cup (60 ml) chopped cilantro