Pineapple Shrimp In Endive Leaves
Pineapple Shrimp In Endive Leaves
This light, fresh, no-cook appetizer can also be served in small romaine leaves or lettuce cups.
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Servings
12
servings
Ingredients
- 1/2 pound cooked, peeled shrimp, tails removed
- 1 large cucumber, peeled, seeded, and diced
- 2 1/2 cup diced pineapple
- 1/4 cup chopped cilantro
- 3 tablespoon lime juice
- 3 heads belgian endive, separated into individual leaves
Directions
- Chop the shrimp and place in a large bowl. Add the cucumber, pineapple, cilantro, and lime juice and stir to combine. Arrange the endive leaves on a serving platter. Spoon about 2 tablespoons of shrimp mixture into each endive leaf and serve.