Fresh Shrimp Salad Endive Bites
Serves 6 | with Cucumber and Guacamole
Guests will be wowed by this stunner of an opener featuring shrimp in zippy, creamy dressing and served on crisp endive leaves. What they won't know? How easy it was!
The ingredients and nutritional values listed below are based on 6 servings.
Ingredients: Belgian endive • Shrimp • Limes • Cucumber • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Chives.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Add 3 cups (6 cups) water and 1 tbsp (2 tbsp) salt to a medium pot. Cover and bring to a boil.
- Once boiling, reduce heat to medium, then add shrimp.
- Simmer until shrimp turn pink, 3 min.**
- Immediately strain and rinse shrimp under cold water, until cool to touch, 2-3 min.
- Pat shrimp dry with paper towels, then season with salt.
- Meanwhile, cut off and discard bottom 1/2-inch from endive and remove any damaged leaves.
- Gently separate leaves.
- Rinse and dry leaves.
- Cut cucumber into 1/4-inch pieces.
- Thinly slice chives.
- Zest, then juice lime.
- Add mayo, guacamole, lime zest and 1 tbsp (2 tbsp) lime juice to a medium bowl. Stir to combine, then season with salt and pepper.
- Add cucumbers, shrimp and half the chives. Stir to coat shrimp with guacamole mixture.
- Divide shrimp salad equally between endive leaves right before serving.
- Place on serving platter, then sprinkle with remaining chives.