December 27, 2010

Shrimp Salad on Endive

Makes 8-10 Servings

1 - Pound large precooked shrimp, peeled, deveined, and detailed, cut into halves
1 Tbsp - Lime juice
1 Tbsp - Olive Oil
2 Tbsp - Dijon mustard
1/2 tsp - Salt
1/2 tsp - Ground black pepper
2 tsps - Thyme leaves
1 Tbsp - Fish seasoning
1/2 cup - Sweet onion, diced
6 slices bacon, cooked and diced
1 cup - Mayonnaise

1. Over low heat add the shrimp, olive oil, fish seasoning, thyme, salt, pepper, onion, and bacon. Cook until the onion is soft then take off the heat.

2. In a large bowl add the cooked mixture and mayonnaise, dijon mustard, and lime juice.  Mix well and place in the fridge for at least 2 hours.

3. Place the endive leaves on a platter and scoop the shrimp mixture into each one and serve!