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Shrimp Salad in Endive Petals

Print Recipe
Servings 2

Ingredients
  

  • ½ lb roasted or boiled shrimp diced
  • 1 small shallot diced
  • 1 TB capers
  • 1 TB Dijon mustard
  • 2 TB Prosecco or white wine vinegar
  • 2 TB olive oil
  • paprika to taste
  • Fresh ground pepper to taste
  • 2 endive washed, drained, cored and petals separated

Instructions
 

  • Toss shrimp, shallot and capers into mixing bowl
  • Whisk together Dijon, vinegar and olive oil
  • Pour dressing over shrimp mixture and toss well
  • Add paprika and pepper to taste
  • Scoop into endive petals and serve with a dash of paprika on top