- ¼ cup olive oil
- 3 tbsp torn mint leaves
- 2 tbsp fresh lime juice
- 2 tbsp peeled and finely grated fresh ginger
- 3 fresh hot red chiles, seeded and minced
- 1 garlic clove, minced
- Salt
- 1½ lb (750g) large cooked shrimp
- 12 Belgian endive leaves
- Bunch of watercress
- 1 lime, cut into wedges
- To make the marinade, whisk the oil, mint, lime juice, ginger, chiles, and garlic. Season with salt. Add the shrimp and mix. Refrigerate for at least 15 minutes and up to 1 hour.
- To serve, divide the endive among 4 salad plates. Top with the shrimp and garnish with the watercress and lime wedges. Serve immediately.