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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.

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