Process cilantro and next 5 ingredients in a food processor until smooth. With processor running, add oil in a slow, steady stream until blended.
Toss spinach with 1/4 cup dressing; divide evenly among 4 serving plates. Top evenly with shrimp, hearts of palm, avocado, and tomato wedges. Drizzle salads evenly with remaining dressing.
Wine note: "For this salad, I chose a Wine Spectator 2004 Top 100--Chateau Ste. Michelle Eroica Riesling 2003 [$19]--a wine of superior character and style. It is not like the German-style Rieslings, but has green-apple and apricot flavors that give it a mild sugar finish with almost a caramel taste." --Rosalind Johnson, Divas Uncorked, Massachusetts