Ingredients
10 ounces of medium shrimp (about 20 shrimps)
3 tbsp of fresh lime juice (about 3 limes)
2 tbsp of finely chopped scallions, plus more, thinly sliced, for garnish
1 tsp of coarse salt
½ firm, ripe avocado, pitted and peeled
3 small Belgian endives
2 tbsp of finely chopped cilantro
Sesame seeds for garnish
Notes
This recipe has been adapted from the Martha Stewart Living - December 2009 edition. The original recipe replaced the cilantro with 1 jalapeno chile (Stem, ribs and seeds removed, and finely chopped)
Preparation
Bring a medium pot of water to boil. Add shrimp, and cook until opaque, about 1 minute. Transfer to a plate using a slotted spoon and let cool. Cut into ¼-inch pieces.
Transfer the shrimp to a medium bowl. Add the lime juice, chopped scallion and salt. Stir to combine and refrigerate at least 30 minutes up to 2 hours.
Just before serving, cut the avocado into ¼-inch cubes, and fold into the shrimp mixture. Add the chopped cilantro. Separate the endive leaves, and arrange 24 on a platter. Spoon about 1 teaspoon onto each leaf. Garnish with sliced scallions and sesame seeds.
