Dry Ingredients:

 

• Shrimp (cooked, 2 pounds, sliced lengthwise in half, then cut crosswise in thirds)

• Artichoke hearts (1 can, drained, squeezed and quartered)

• Hearts of palm (1 can, drained, sliced in 1/4'' rounds)

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For the Marinade:

• Cilantro (1/4 cup, chopped)

• Black pepper (1 and 1/2 teaspoons, finely ground)

• Kosher salt (1 and 1/2 teaspoons)

• Scallions (2, chopped, white and green parts)

• Lime zest (1 lime)

• Limes (2 small, juiced)

• Arbequina Oil (1/2 cup, or extra virgin olive oil)

• Garlic (3-4 cloves, minced)

• Prosecco (1/3 cup, substitute white wine like Chardonnay if desired)