Shrimp, Celery, Hearts of Palm, and Green Olives on Toast

"Turns out the hottest food trend is as familiar as sliced bread - specifically toast!!"
 Perfect for al fresco dining, too.
(makes 10)

1 15 oz. can of hearts of palm, drained and sliced into circles
2-3 celery stalks, sliced 1/8" thin on the bias (about 1&1/2 cups)
1/4 cup torn lemon* parsley leaves (a fairly new addition to my balcony farm*)
1/2 cup Castelvetrano olives (or another hearty green olive), pitted and chopped
1/4 cup Marcona almonds or blanched, salted almonds
1/2 cup quartered, sliced sweet* onion
1/4 cup freshly squeezed lemon juice
3 T. EVOO
12-15 cooked shrimp (about 10 oz.), tails off*
10 1/4" thick hearty and rustic bread of your choice*, pan toasted

In a large bowl, combine the hearts of palm, celery, parsley, olives, almonds, onion, lemon juice, and oil. Slice each shrimp into 2-4 thin pieces, lengthwise, and then into 2-3 pieces across. Mix with the rest of the salad, gently. Cover and refrigerate for 20 mins. or more. Top the toasts with the chilled shrimp salad and serve with a big smile!!

"Life is better when you're laughing!"

Love,

MM