HERB DRESSING:

2 cloves garlic, minced
10 tbsp. Italian olive oil
2 tbsp. lemon juice
2 tbsp. lime juice
1 tsp. dried marjoram
1/2 tsp. dried mint
1/2 tsp. dried thyme
1/4 tsp. dried tarragon
1 tsp. salt
1/2 tsp. fresh ground pepper

Place all ingredients in small bowl and whisk together.

Marinate shrimp in half of the dressing for 1 hour. Saute shrimp in marinade in large frying pan 5 minutes or until opaque. Don't over cook. Refrigerate.

SALAD:

1 c. hearts of palm (canned), sliced in 1/2 inch slices crosswise
1/2 c. chopped celery
1/3 c. chopped green onions, green part only
10 cherry tomatoes, sliced in half
2 1/2 oz. can sliced black olives
1/2 c. chopped fresh mushrooms

Combine salad ingredients with the remaining herb dressing. Chill.

To serve: Combine shrimp and salad. Toss together. Serve on a bed of lettuce or Romaine. Serves 4.