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1/2 c. light mayonnaise 2 Tbsp. dill pickle relish 2 Tbsp. finely chopped red onion zest of 1 lemon 1 1/2 Tbsp. lemon juice 1 Tbsp. finely chopped fresh parsley 1 1/2 tsp. drained prepared horseradish 1 1/2 tsp. hot pepper sauce, or to taste 1 lb. cooked and peeled medium shrimp (31-40 count) medium and small leaves from 3 heads of fresh Belgian endive (about 40 leaves) fresh dill or fresh parsley for garnish In a small bowl, whisk together mayonnaise, relish, onion, lemon zest and juice, parsley, horseradish, and pepper salt. Spoon about 1 tsp. of the sauce onto each endive leaf and top with a shrimp. Garnish with a small, feathery piece of dill. Place on a platter or individual plates to serve. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |