Belgian Endive Shrimp Spears

Ingredients

• 18  belgian endive leaves white red rinsed (8 to 12 oz. total)
• 1 teaspoon dijon mustard 
• 3 tablespoons chives fresh thinly sliced
• 9 servings salt and ground pepper white
• 1 teaspoon juice of lemon 
• 0.3 cup mayonnaise 
• 8 ounces tiny shrimp dry rinsed cooked drained well

Equipment

• bowl

Directions

1. In a small bowl, mix mayonnaise, lemon juice, and mustard. Stir in shrimp and 2 tablespoons chives.
2. Add salt and white pepper to taste.
3. Spoon equal portions shrimp mixture (about 1 tablespoon) on bottom end of each endive leaf; arrange on a platter.
4. Sprinkle with remaining chives.