Avocado and Shrimp Salad on Endive Leaves

By JennyMac

Ingredients

• Shrimp and avocado salad on endive leaves
• (Recipe for 24 appetizers)
• 10 ounces of medium shrimp (about 20 shrimps)
• 3 tbsp of fresh lime juice (about 3 limes)
• 2 tbsp of finely chopped scallions, plus more, thinly sliced, for garnish
• 1 tsp of coarse salt
• 1/2 firm, ripe avocado, pitted and peeled
• 3 small Belgian endives
• 2 tbsp of finely chopped cilantro
• Sesame seeds for garnish
• Notes
• This recipe has been adapted from the Martha Stewart Living – December 2009 edition. The original recipe replaced the cilantro with 1 jalapeno chile (Stem, ribs and seeds removed, and finely chopped)

Details

Servings 24
Adapted from marthastewart.com

Preparation

Step 1

Bring a medium pot of water to boil. Add shrimp, and cook until opaque, about 1 minute. Transfer to a plate using a slotted spoon and let cool. Cut into ¼-inch pieces.



Transfer the shrimp to a medium bowl. Add the lime juice, chopped scallion and salt. Stir to combine and refrigerate at least 30 minutes up to 2 hours.



Just before serving, cut the avocado into ¼-inch cubes, and fold into the shrimp mixture. Add the chopped cilantro. Separate the endive leaves, and arrange 24 on a platter. Spoon about 1 teaspoon onto each leaf. Garnish with sliced scallions and sesame seeds.