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Gluten Free Shrimp Salad in Endive Leaves

Posted on December 3, 2015
Gluten Free Shrimp Salad in Endive Leaves

Skill Level: Medium

Time: 30 min + 2 hrs refrigeration

Servings: 8-10

1 pound cooked peeled and deveined medium shrimp, chopped
1/3 cup minced celery
1/4 cup mayonnaise
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
1 teaspoon Champagne vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 heads Belgian endive, leaves separated

In a medium bowl, stir together shrimp and next 8 ingredients. Cover and refrigerate for at least 2 hours. Spoon about 2 tablespoons shrimp mixture onto each endive leaf; serve immediately.

 

Compliments of Paula Deen.

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