Shrimp & Avocado on Endive Boats

I’m always looking for impressive looking dishes to serve to my guests when they first arrive.  I like when appetizers are easy to eat with one hand, aren’t messy, and aren’t too filling.  This dish fulfills all those requirements and is beyond delicious and refreshing.  The mix of the shrimp with the citrus and avocado along with the crunch of the endive will really impress your palate and the overall look of the dish will really impress your guests!  The other great thing about this recipe is you can prepare it ahead of time, and pop it in the fridge until your guests come.

Shrimp & Avocado Salad in Endive Cups

(This recipe will yield enough filling to make 6 endive cups)

10 medium Shrimp (cooked and peeled) chopped

1 celery stalk diced

2 tbsp. Low Fat Mayonnaise

½ tsp. Siracha

½ tsp. Onion Powder

¼ tsp. Dill

Pepper

½ Avocado cubed

Juice of ½ lime

1 tsp. fresh chopped Cilantro

Endive

1.  In a bowl, combine your shrimp, celery, Mayonnaise, Siracha, onion powder, dill and pepper.  Mix well.

2.     In another bowl, combine the avocado, lime juice and cilantro and mix together - almost like you're making guacamole.

3.    Carefully peel apart each leaf from your endive so that it’s completely in tact (cut off the very end part that's attached to the stem).  Layer on the endive some of your avocado mixture, and then top that with some of the shrimp salad.

4.     Serve cold.