Light and refreshing shrimp and avocado endive boats with lime and herbs, perfect for easy entertaining.

Scale

1 lb cooked shrimp, peeled, deveined, and chopped

2 ripe avocados, diced

2 tbsp fresh lime juice

2 tbsp olive oil

2 tbsp chopped fresh cilantro

1 tbsp finely chopped red onion

1/4 tsp salt

1/4 tsp black pepper

3 large Belgian endives, leaves separated

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1. In a medium bowl, add the chopped shrimp and diced avocados.

2. Drizzle with lime juice and olive oil, gently tossing to coat.

3. Stir in cilantro, red onion, salt, and black pepper until evenly mixed.

4. Taste and adjust seasoning if needed.

5. Spoon the shrimp mixture into individual endive leaves.

6. Arrange on a platter and serve immediately.

Best served fresh. Keep filling chilled until ready to assemble.