Gluten Free Shrimp Salad in Endive Leaves
Skill Level: Medium
Time: 30 min + 2 hrs refrigeration
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.