Chimichurri Cucumber Noodles with Shrimp, Avocado and Hearts of Palm

1. Place the shrimp in a medium bowl. Toss with the olive oil, salt and pepper.
2. Heat a large nonstick pan over medium-high heat. Add the shrimp and cook until just cooked through, about 1 minute per side. Transfer the shrimp to a plate.
3. Cut the ends off the cucumber, and cut the cucumber crosswise into 3 pieces. Run the cucumber through a spiralizer to produce noodles. With kitchen shears cut the noodles into slightly smaller pieces.
4. In a serving bowl, combine the cucumber noodles, shrimp, avocado and hearts of palm. Toss with the dressing. Serve immediately.

The Dressing:

1. In the bowl of a food processor, combine all the dressing ingredients. Process until well combined, scraping down the sides as necessary.

Serving Suggestion: Serve these cucumber noodles right away, as they tend to accumulate liquid and soften if left to sit for too long. If you would like to prepare most of the recipe ahead of time, cook the shrimp, spiralize the cucumber and add the hearts of palm. Just before serving, add the chopped avocado and toss the noodles with the dressing.