pat's Recipe

Shrimp and Avocado Salad on Endive Leaves -MS living

Category: Beef/poultry/seafood salad

10 ounces (about 20) medium shrimp, peeled
and deveined
3 Tablespoons fresh lime juice (from 3 limes)
2 Tablespoons finely chopped scallions, plus more,thinly sliced, for garnish
1 jalapeno chile, stem, ribs, and seeds
removed, finely chopped (2 Tbsp)
1 teaspoon coarse salt
1/2 firm, ripe Haas Avocado, pitted and
peeled
2 to 3 small Belgian endives
black sesame seeds, for garnish

Bring a medium pot of water to a boil. Add shrimp, and cook until opaque, about 1 minute. Transfer to a plate using a slotted spoon; let cool. Cut into 1/4-inch pieces.
Transfer shrimp to a medium bowl. Add lime juice, chopped scallions, jalapeno, and salt. Stir to combine. Refrigerate for at least 30 minutes or up to 2 hours.
Just before serving, cut avocado into a 1/4-inch cubes, and fold into shrimp mixture. Separate endive leaves, and arrange 24 on a platter. Spoon about 1 teaspoon shrimp salad onto each leaf. Garnish with sliced scallions, and sesame seeds if desired.

makes 24