Sweet Chili Shrimp Salad on Endive

Endive leaves act as edible spoons and give an added bite to our quick-to-assemble shrimp salad, a lovely appetizer -

• Ready In: 10 mins
• Yields: 16 appetizers

Ingredients

• 1  shallot, finely diced
• 3  tablespoons  sweet chili  dipping sauce
• 2  tablespoons olive oil
• 1  lime, juice and zest
• 6  cooked extra large black tiger shrimp, thawed, tailed and thinly sliced
• 1⁄2  red pepper, finely diced
• 1  pinch  salt and pepper
• 1⁄4 cup fresh cilantro leaves, chopped
• 2  heads Belgian endive, ends trimmed and leaves separated

Directions

1. In a bowl, combine the shallot, chili sauce, olive oil and lime juice and zest, mixing well. Stir in the shrimp, red pepper and salt and pepper. (Salad can be refrigerated at this point for up to 4 hours. When ready to use, bring to room temperature and drain any excess liquid).
2. Add chopped cilantro and mix well,.
3. Arrange endive leaves on a platter, fill each with 1 1/2 teaspoons of shrimp salad and serve.