Tuesday, November 17, 2009

Shrimp & Avocado Salad on Endive Leaves

Shrimp & Avocado Salad on Endive Leaves
10 oz. (20 medium) shrimp
3 Tbsp. fresh lime juice
2 Tbsp. finely chopped scallions, plus a little more for garnish
1 Jalepeno, finely chopped (about 2 Tbsp.)
1 tsp. sea salt
1/2 firm, ripe avocado, pitted 7 peeled
2 or 3 small belgian endive

black sesame seeds for garnish (optional*)

1. Bring medium pot of water to a boil. Add shrimp, cook until opaque, 1 min. Transfer to a plate w/slotted spoon. Let cool. Cut into 1/4" pieces.

2. Put shrimp in bowl. Add lime juice, scallions, jalepeno and salt. Stir to combine. Refrigerate for 30 min. at least - up to 2 hours.

3. Just before serving, cut avocado into 1/4 " cubes, fold into shrimp mixture.
Spoon about 1 tsp. shrimp mixture into each endive leaf. Arrange on platter.

Garnish w/ scallions and sesame seeds, if desired.

Makes about 2 dozen.
NI: 23 calories; 1 g. fat, 3 g protien, 2 g. fiber, 2 g.

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