- 3 cans of hearts of palm
- 1 garlic clove (minced)
- 1 tablespoon of chili sauce
- 2 tablespoons of mayo
- lemon juice (a squeeze)
- salt, pepper, paprika to taste
Slice the hearts of palm into bite sized pieces. Mix the rest of the ingredients in a medium sized bowl. Add the hearts of palm and mix to coat them. Cover with plastic wrap and marinade overnight. Take out of the refrigerator 15-20 minutes before serving. Serve with toothpicks for easy eating.
***Note this recipe can be made with cooked and cleaned shrimp instead of hearts of palm. We used to eat it this way until we had some shrimp allergies and vegetarians in our family. Both ways are delicious!!!