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Categories:Viewed: 93 - Published at: 4 years ago
Ingredients
- 1 (14 oz.) can hearts of palm, drained and rinsed
- 1/4 c. mayonnaise
- 1 tsp. minced fresh dill weed or 1/4 tsp. dry dill weed
- 1 tsp. lemon juice
- 1/4 lb. cooked and shelled tiny shrimp
- dill sprigs (optional)
Method
- Cut hearts of palm into 3/4-inch lengths and set with a cup end up on a small tray.
- Mix mayonnaise, dill and lemon juice.
- On top of each palm piece, place an equal amount of dill mayonnaise. Set 1 shrimp and 1 tiny dill sprig on top of each palm piece. Serve or cover and chill until the next day.
