Shrimp Salad On Endive Appetizers


Roasted Shrimp with Lime:
1 pound shrimp, shelled and deveined
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons lime juice
Shrimp Salad Dip/Dressing:
1/2 cup sour cream
2 tablespoons mayonnaise
1 teaspoon lime zest
1 tablespoon lime juice
1 tablespoon chopped tarragon leaves
2 teaspoons chopped mint leaves
3 tablespoons chopped parsley
pinch salt
Shrimp Salad on Endive:
3 endive
1 pound roasted shrimp with lime
½ cup shrimp salad dressing


Roasted Shrimp with Lime: Preheat oven to 425 degrees F. Toss shrimp with olive oil, salt and pepper then bake in the oven for 4-6 minutes (depending on shrimp size) or until light pink and the edges are slightly curled.
Remove the shrimp from the oven and immediately toss with lime juice, set aside to cool.
Shrimp Salad Dip/Dressing: In a mini blender, combine all ingredients and blend. This can be used as a vegetable dip or as the dressing for shrimp, lobster or chicken.
To put them together: Chop the roasted shrimp into small pieces then toss with the dressing. Slice the end of each endive and separate the leaves. Fill each leaf with a spoonful of shrimp salad and present on a serving platter.


Adam and I love to entertain. If it was not for our 12ft X 20ft living area, we would entertain more often. We just love the idea of cocktail parties and mini get-togethers that involve appetizers or mini snacks. To us, a bunch of little yet tasty snacks is so much more interesting than one big meal. It offers your guests options and makes for an elegant, but not overdone experience. These Shrimp on Endive appetizers would be perfect as passed hors d’oeuvres or elegantly presented at a station or table. They are also perfect for mingling among guests since the endive leaf presents the perfect container for the shrimp, making them easy to hold and eat without making a mess! The combination of endive, which is slightly bitter, the creaminess of the dressing and the sweetness of the shrimp is wonderful plus the textures of shrimp mixed with the crunchy endive leaf lead to a perfectly light and refreshing bite. We tried this recipe with shrimp, but think it would work wonders for lobster, crab or even chicken. By the way, the dressing recipe can double as a delicious veggie dip.



6 servings


Tuesday, February 9, 2010 - 5:26am


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