Pineapple Shrimp in Endive Leaves
This light, fresh, no-cook appetizer can also be served in small romaine leaves or lettuce cups.
- 1/2 Pound cooked, peeled shrimp, tails removed
- 1 large cucumber, peeled, seeded, and diced
- 2 1/2 Cups diced pineapple
- 1/4 Cup chopped cilantro
- 3 Tablespoons lime juice
- 3 heads Belgian endive, separated into individual leaves
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.