• 1 can (14 oz) hearts of palm
• 1 tsp prepared yellow mustard
• 1 1/2 tsp salt
• 1/4 tsp pepper or 1/8 tsp cayenne
• 1/2 tsp garlic powder
• 3 Tbsp red wine vinegar
• 1/4 cup minced onion
• 1/3 cup olive oil
• 1 Tbsp lemon juice
• 1 1/2 cups cooked shrimp
• 4 avocados, halved

1. Cut hearts of palm into 1/4" rounds.
2. In bowl, combine mustard, salt, pepper, garlic powder, vinegar, onion, oil and lemon juice. Add hearts of palm and shrimp. Let sit in mixture 15 minutes.
3. Fill each avocdo half with mixture. Chill for one hour.

Serves 4 as a main course.

(Cotton)