- 1 large egg
- 1/2 teaspoon coarse salt, plus more to taste
- 1 small clove garlic, minced
- 2 teaspoons Dijon mustard
- 1 cup mild extra-virgin olive oil
- 1/2 to 3/4 tsp. red pepper flakes
- 2 tablespoons fresh lemon juice
- 1 pound cooked bay shrimp, rinsed and drained
- 4 tablespoons finely chopped flat-leaf parsley
- 1 teaspoon finely chopped fresh thyme
- 3 to 4 large heads red or green Belgian endive, or a combination
- Freshly ground black pepper
- calories 228
- caloriesfromfat 83 %
- protein 9.5 g
- fat 21 g
- satfat 3.2 g
- carbohydrate 1.1 g
- fiber 0.6 g
- sodium 353 mg
- cholesterol 100 mg
How to Make It
Whirl egg, 1/2 tsp. salt, garlic, and mustard in a food processor until smooth. Add oil, drop by drop at first and then in a slow stream once mixture has begun to emulsify. Whirl until mixture is thick, then add red pepper flakes and lemon juice and pulse to combine. Chill aioli, covered with plastic wrap.
Mix shrimp with parsley, thyme, and salt to taste. Add just enough aioli to bind the shrimp (5 to 6 tbsp.); save leftover aioli for another use (see Notes).
Cut bases off endive and separate leaves (save small ones for salad). Arrange leaves on a platter and top each with a tablespoon of shrimp mixture and a grind of pepper. Serve immediately.
Note: Nutritional analysis is per serving.