Palmito Salad Antilles Style (6 people)

recipe for Caribbean salad


 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.