Total Time
30mins
Prep 20 mins
Cook 10 mins

This is nice as a first course for a summer dinner party or as an hors d'oeuvre for a cocktail party. The recipe was originally published in Southern Living magazine. This recipe makes 24 leaves; I serve 3 at a time for a first course, or one leaf per serving as an hors d'oeuvre. "Cooking Time" is the time it takes to stuff the leaves.

Ingredients Nutrition

Directions

  1. To make the dressing, stir together the first 9 ingredients in a large bowl, set aside.
  2. Peel the shrimp and dice them into small pieces. Combine the shrimp with the celery and mix with the dressing.
  3. Divide the shrimp salad equally between the endive leaves, spooning the salad into the bottom half of the leaf.