- 1 pound cocktail shrimp, cooked
- 2 heads Belgian endive
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons Italian parsley or cilantro
- 2 tablespoons red bell pepper, finely minced
- 1 tablespoon capers, chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder to taste
- Finely mince the parsley (or cilantro) and the bell peppers. Rinse and drain the capers then coarsely chop them.
- In a mixing bowl, add the mayo, sour cream, parsley, peppers, capers, oregano and garlic powder. Mix well. Toss in the shrimp and mix. Cover and refrigerate for at least 1 hour.
- Separate, rinse and dry the individual endive leaves. You should be able to get 8 – 10 perfect leaves per head. (Use the torn and tiny ones in your next salad). Spoon some of the shrimp into each leaf and arrange on a platter.