Adapted from Sunset Magazine, Fall 2006.
1/4 cup chicken broth
3 T extra virgin olive oil
2 T white wine or rice wine vinegar
2 T drained capers
2 T fresh lemon juice
2 T minced shallots
2 t Dijon mustard
2 cans (14oz) hearts of palm, drained and rinsed
1/4 minced parsley
4 ounces shelled, cooked tiny shrimp
1 firm ripe avocado
Salt and pepper taste
Mix broth, olive oil, vinegar, capers, lemon juice, shallots and mustard. If desired, cut hearts of palms into bite sizes and marinate for 5-15 minutes in dressing.
Remove hearts of palm from dressing, arrange on plate. Add parsley and shrimp to dressing bowl. Slice avocado and arrange with hearts of palm. Spoon shrimp and dressing over avocado and palms. Sprinkle with chopped egg whites and yolks, if desired. Salt and pepper to taste.