Yield:
Makes 24 appetizer servings
Ingredients
1/4 cup mayonnaise
1/4 cup cream cheese, softened
2 tablespoons finely chopped green onions
1 tablespoon finely chopped fresh parsley
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 garlic clove, pressed
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 1/2 cups finely chopped, peeled and deveined, cooked shrimp (about 1 lb. of any size)
1/2 cup finely diced celery
24 Belgian endive leaves (about 2 heads)
Preparation
Stir together first 9 ingredients in a large bowl; stir in shrimp and celery. Spoon shrimp mixture onto bottom half of endive leaves.
Pair with: Sancerre Sauvignon Blanc or Vermentino.
