Notes: Belgian endive leaves make great vessels for creamy fillings such as this lemony shrimp mixture with mustard. You can make the filling (step 1) up to 2 hours ahead; cover and chill. You can assemble the appetizers (step 2) up to 30 minutes before serving; cover and chill.
1/3 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
8 ounces cooked tiny shrimp, rinsed, well drained, and gently patted dry
3 tablespoons thinly sliced fresh chives
Salt and ground white pepper
18 red or white Belgian endive leaves (8 to 12 oz. total), rinsed and crisped
How to Make It
In a small bowl, mix mayonnaise, lemon juice, and mustard. Stir in shrimp and 2 tablespoons chives. Add salt and white pepper to taste.
Spoon equal portions shrimp mixture (about 1 tablespoon) on bottom end of each endive leaf; arrange on a platter. Sprinkle with remaining chives.