Endive spears with guacamole, bay shrimp, and salsa
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head Belgian endive | |
| Guacamole | ||
| Cooked bay shrimp | ||
| Tomato salsa | ||
Directions
Trim root end from a head of Belgian endive; separate endive into spears.
Place ½ teaspoon prepared guacamole near cut end, 2 or 3 bay shrimp next to guacamole, and ¼ teaspoon tomato salsa next to shrimp.
Recipe By : The California Culinary Academy From: El Charro Cafe Favorite Recipes File
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