Shrimp Salad in Endive

I’m not the biggest fan of shrimp personally but I am a fan of things that present themselves beautifully – and this sure does. It doesn’t take long to put this starter together (that is, if you buy cleaned shrimp). This recipe is a variation of Ina Garten’s Roasted Shrimp Salad. I used lemon instead of orange because I find that the orange is a bit too sweet for my taste. I think they are better served inside crisp and bitter endive than alone. Displayed on a large silver platter (silver meaning a $14.95 at Ikea) it could not be more attractive!
  • 1 pound shrimp
  • 3/4 cup mayonnaise
  • 1 lemon, zested and juiced vinegar
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon white wine
  • 3 tablespoons red onion, minced
  • 2 tablespoons capers
  • salt and pepper, to taste
  • olive oil
  • 5 heads of endive

Assembly: Heat oven to 400 degrees. Toss shrimp in olive oil, salt and pepper. Roast for about 6 to 8 minutes. Meanwhile, mix together mayo, lemon juice and zest, dill, vinegar, capers and onions. Taste and season with salt and pepper. Toss hot shrimp in dressing and refrigerate until cold. Arrange shrimp in the endive leaves to serve. I found that cutting the shrimp in half helped them fit nicely inside each leaf.


  1. I gotta tell you – you make putting things in endive look so good & easy! We’ve done your hummus in endive several times and while it always is a party pleaser, I don’t know if it’s just that the endive we get up here in the northwoods are rather puny & weak or what – but in preparation I tend to break more leaves than not resulting in lots of internal swearing.

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