Southwest shrimp salad in endive laves

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Recipe by: mant

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Shrimp; cooked, peeled
- roughly chopped
2 tb Light mayonnaise
2 tb Red onion; diced
2 tb Red bell pepper; diced
2 ts Fresh lime juice
Cayenne pepper to taste
pn Salt
5 1/2 tb Cilantro leaves; minced
16 md Endive leaves
16 sm Cilantro leaves, for garnish

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 1 1/2 tsp shrimp salad into each endive leaf,
1/2 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