Shrimp & Hearts of Palm Ceviche

This cooked ceviche-style salad is beautiful and can be put together with little effort! Al dente hearts of palm perfectly pair with juicy oranges and fresh cilantro. Serve in small glasses for appetizers! 

Prep Time: 
15 minutes
Servings: 
6
Ingredients: 
Sesame Vinaigrette:
3 tbsp. rice vinegar
2 tbsp. soy sauce
2 ½ tsp. fresh lemon juice
1 ½ tbsp. water
2 ½ tsp. sugar
¾ tsp. prepared dry mustard
3 large shallots, minced
3 tbsp. light sesame oil
3 tbsp. vegetable oil
Salt and pepper, to taste
Shrimp:
2 oranges
2 lbs. small cooked shrimp, cooled
1 can Reese Hearts of Palm, rinsed, drained, and sliced into small rounds
1 cup cherry tomatoes, quartered
3 cups mixed greens of spring mix
6 small sprigs fresh cilantro
Directions: 
Vinaigrette:
1. In a medium bowl, whisk together rice vinegar, soy sauce, lemon juice, water, sugar, dry mustard, and salt.
2. Stir in the shallots, sesame oil, and vegetable oil. Whisk ingredients together slowly in order to fully blend vinaigrette.
Shrimp:
1. In a large bowl, add orange slices, shrimp, hearts of palm, and cherry tomatoes.
2. Gently toss vinaigrette over the shrimp mixture with your hands to ensure an even coat.
3. Evenly distribute mixed greens into six martini glasses. Salt and pepper, to taste.
4. Gently top mixed greens with the shrimp salad and garnish with a cilantro sprig for each glass.
5. Serve immediately.