30 each U-15 shrimp (peeled and deveined)
2 tbsp. chili garlic paste, available in oriental markets
1 bunch cilantro, chopped
2 each limes, juice of
1 tbsp. peanut oil
Salt and black pepper, to taste
6 oz. arugula
1 oz. hearts of palm, sliced
1/2 tbsp. balsamic vinegar
1 tbsp. olive oil
1 c. prickly pear cactus fruit vinaigrette, recipe to follow

Marinate shrimp overnight in the chili garlic paste, cilantro, lime juice, peanut oil, salt and black pepper. Grill shrimp until cooked all of the way through, about three minutes on each side. While grilling the shrimp: toss the arugula and hearts of palm with the balsamic vinegar, olive oil, salt and pepper.

PRESENTATION:

Place arugula and hearts of palm salad in the middle of the plate. Arrange shrimp around it. Spoon the vinaigrette around the shrimp.