Filled with sautéed wild shrimp, a mayo lemon dressing, shallots, cucumber and fresh mint. Watch the full recipe video here! 

Ingredients

12 endive leaves *bigger leaves only*
1 lb. shrimp *shelled*
2 persian cucumbers *diced*
1 shallot *diced*
1 lemon *juiced*
2 tbsp organic mayo
1 tbsp olive oil
1 tsp dijon
1 tsp sriracha
¼ cup fresh mint leaves
¼ cup fresh chives *diced*
2 tsp celery seed
1 tbsp orange zest
Sea salt + pepper to taste

Directions

  • Heat up a large skillet over medium-high heat with the olive oil. And in the shrimp and sear on both sides for 3 minutes or until golden brown. Remove from the skillet and add to a bowl.

  • Mix together the shrimp with the mayo, dijon, sriracha, lemon juice, diced cucumbers, chives, shallots, mint and celery seeds. Toss until combined. Season with salt and pepper.

  • Remove the outside leaves from the endive and line on a plate. Fill each endive with the shrimp salad. Garnish with orange zest and more fresh chives.