Pineapple Shrimp In Endive Leaves

Pineapple Shrimp In Endive Leaves
2 from 2 ratings
This light, fresh, no-cook appetizer can also be served in small romaine leaves or lettuce cups. Click here to see the Ultimate Guide to Buying Shrimp
  • 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
  1. 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.