shrimp and avocado salad on endive leaves
robin
ingredients
- 20 medium shrimp
- 3 limes (3 tbsp.) juice
- 3 scallions (thinly sliced)
- 1 jalapeno chili (chopped)
- salt
- 1/2 firm ripe avocado (finely chopped)
- 2 to 3 belgian endives
- black sesame seeds
directions
- 1
bring water to boil add shrimp and cook opaque, about 1 minute. drain, let cool. chop in small pieces.
- 2
transfer shrimp to medium bowl. add lime juice, chopped scallions, jalapeno and salt. stir to combine. refrigerate for 30 minutes or up to 2 hours.
- 3
just before serving chop avocado fine and fold into shrimp mixture. separate endive leaves arrange on platter. spoon about 1 teaspoonful on white end of leaf. garnish with scallions and black sesame seeds.
Source: robin
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