1 pound shelled cooked tiny shrimp, rinsed and drained
3/4 teaspoon wasabi paste or prepared horseradish
1/4 cup chopped pickled ginger
1/4 cup seasoned rice vinegar
1 tablespoon chopped green onion
1 pound Belgian endive
How to Make It
In a bowl, mix shrimp with wasabi paste, pickled ginger, and rice vinegar. Sprinkle with green onion. Place bowl on a tray. Rinse Belgian endive, trim off root ends, and separate leaves; arrange on tray and sprinkle with coarse-ground pepper. Spoon shrimp onto leaves to eat.