I have a confession to make. I was only able to assemble 12 of these for the photo. After measuring the shrimp and avocado salad, well... I ate it all.
What you need
8 ounces cooked, peeled and deveined shrimp
1 ripe avocado
2 tablespoons chopped fresh chives
3 tablespoons Tessemae’s Lemon Chesapeake Dressing
24 endive leaves (about 3 heads)
What to do
Roughly chop the shrimp and dice the avocado. Place both in a mixing bowl and fold in the chives and Lemon Chesapeake. Spoon mixture onto endive and serve drizzled with more Lemon Chesapeake and chives.
Need time to pour cocktails? The shrimp salad can be mixed up and refrigerated 2 hours before serving. Wait to the last minute to cut the endive.