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Palmito Salad Antilles Style (Serves 6)



  • 28 oz of hearts of palm in chunks, drained and rinsed in cold water.

  • 3 slices of fresh pineapple

  • lettuce leaves

  • 28 oz of large shrimp, de-shelled, de-veined and cooked.

  • 1 large bell or sweet pepper



  • 3 tablespoons of mayonnaise

  • 1 tablespoon of vinegar

  • 2 tablespoons of whiskey

  • 2 tablespoons of tomato sauce

  • salt (optional)

  • 1 pinch of Cayenne pepper


Cut the pineapple into chunks (leave out the core). Dry the shrimp carefully. Slice the pepper into thin rounds. Place the shrimp, hearts of palm, pineapple, and pepper rounds on the lettuce leaves Serve with cocktail sauce on the side.

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