All week we’re highlighting fabulous yet simple recipes to help you add delicious dishes to your holiday entertaining, while minimizing stress. The recipe below uses the bold flavors of lime, cilantro and Serrano peppers to bring a taste of Mexico to your holiday table.
Endive with Mexican Shrimp Salad
Serves 6 to 8
2 tablespoons olive oil
1 tablespoon lemon juice
1 small clove garlic, very finely minced
1/2 pound cooked and peeled baby shrimp
1/2 cup radishes, halved and thinly sliced
1/2 ripe but firm avocado, in small dice
1/4 cup thinly sliced green onion
2 tablespoons chopped cilantro, plus whole leaves for garnish
Minced serrano or jalapeño chile, to taste
18 to 20 endive spears
For dressing: In small bowl, whisk together olive oil, lemon juice, garlic and salt to taste.
In medium bowl, combine shrimp, radishes, avocado, green onion, chopped cilantro, chile and a generous squeeze of lime juice. Add dressing and toss gently with your hands. Taste for salt and lime.
Divide mixture among endive spears. Garnish each spear with a whole cilantro leaf. Serve immediately.