Caribbean Shrimp Salad

Mustard Vinaigrette:
4 tbsp. Dijon mustard
3 tbsp. red wine vinegar
2 tbsp. lime juice
2 tsp. fresh thyme
2 tbsp. shallots, chopped
3⁄4 cup vegetable oil
Salt and pepper

2 small napa cabbages, thinly sliced
1 head romaine lettuce, thinly sliced
1 16-oz. can hearts of palm, drained and thinly sliced
2 red peppers, julienned
8 strips apple-smoked bacon, cooked and crumbled
1 lb. shrimp, poached and peeled
1 cup Mustard Vinaigrette
2 avocados, thinly sliced
Salt and pepper
Italian parsley, for garnish