Southwest shrimp salad in endive laves

6 servings

Ingredients

Quantity Ingredient
¼ pounds Shrimp; cooked, peeled roughly chopped
2 tablespoons Light mayonnaise
2 tablespoons Red onion; diced
2 tablespoons Red bell pepper; diced
2 teaspoons Fresh lime juice
Cayenne pepper to taste
pinch Salt
5½ tablespoon Cilantro leaves; minced
16 mediums Endive leaves
16 smalls Cilantro leaves, for garnish

Directions

Combine all ingredients except minced cilantro, endive and cilantro leaves in small bowl. Mix until combined. Adjust seasoning. Chill at least 2 hours. Can be made a day ahead and refrigerated, covered airtight.

Just before serving, stir well. Add minced cilantro; blend well.

Adjust seasoning.

To serve, neatly spoon 1½ tsp shrimp salad into each endive leaf, ½ inch from the bottom of the leaf. Garnish with cilantro leaf.

Can be assembled up to 2 hours ahead and refrigerated. Serve chilled.

Makes 16 appetizers, or 6 servings.

Nutritional information per serving: 13 calorie, 1g fat, 6mg cholesterol, 23mg sodium

** Dallas Morning News -- Food section -- 19 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95

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