12 Ounces peeled and de-veined, cooked medium shrimp
4 green onions, sliced
¼ cup snipped fresh cilantro
1 14 oz. can hearts of palm, drained & sliced
1 head Boston lettuce, thinly sliced

Dressing:
½ cup extra-virgin olive oil
4 tbls. Thai peanut sauce
2 tbls. Orange juice
2 tsp. grated fresh ginger
2 tsp. soy sauce
2 clove garlic, minced

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In large mixing bowl combine shrimp, green onions, and cilantro. Add hearts of palm and lettuce and toss.

Dressing:

In a screw-top jar, combine olive oil and all other ingredients. Cover and shake well. Just before serving, add dressing to salad and toss to coat. 

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