Champagne Shrimp on Endive

By maredan

Ingredients

• Champagne Shrimp
• 1 * 1 bottle champagne or sparkling wine, chilled
• 2 * 2 lemons, sliced
• 3 * 3 sprigs tarragon
• 1 * 1 pound 16/20 shrimp, shelled and de-veined
• * splash champagne vinegar
• 2 * 2 heads Belgian endive
• * edible flowers, for garnish
• Dip
• 1/2 * 1/2 cup mayonnaise
• 1 * 1 tablespoon prepared horseradish
• 1 * 1 tablespoon champagne vinegar
• 2 * 2 teaspoons finely chopped fresh tarragon

Preparation

Step 1

Champagne Shrimp

1. For shrimp, bring champagne, lemons and tarragon up to a simmer (I start with chilled champagne as the bottle will open without spilling). Add shrimp and cook, just below a simmer until pink, about 3 minutes. Remove with a slotted spoon and cool.
2. Remove tail from shrimp and slice shrimp in half lengthwise. Toss shrimp with a splash of champagne vinegar and chill until ready to assemble.
3. To assemble, separate 16 endive spears and arrange on a platter. Spoon or pipe a teaspoonful of dip at the base of each spear.
4. Arrange 2 shrimp halves over dip (shrimp can curl over each other). Garnish with a petal from a flower (or a single flower if small).

Dip

1. Stir all ingredients together and chill until ready to assemble.