Shrimp Hazelnut On Endive

• 3 tablespoons hazelnuts
• 2 garlic cloves, smashed, plus 1/2 teaspoon minced garlic
• 1 pound large shrimp, shelled and deveined
• 1/4 cup fresh lemon juice
• Salt and freshly ground pepper
• 1/4 cup hazelnut oil
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped basil
• 2 tablespoons chopped celery leaves
• 1 scallion, halved lengthwise and thinly sliced crosswise
• 3 large Belgian endives, leaves separated

1. directions
2. Preheat the oven to 375u0b0. In a pie plate, toast the hazelnuts for about 10 minutes, or until they are fragrant and browned. Transfer the hot nuts to a kitchen towel and rub them together to remove the skins. Let the nuts cool completely, then coarsely chop them.
3. Meanwhile, bring a medium saucepan of salted water to a boil with the smashed garlic. Add the shrimp and cook until opaque, about 2 minutes. Drain and let cool; discard the garlic.
4. In a large bowl, whisk the lemon juice with the minced garlic, 1/2 teaspoon of salt and a generous pinch of pepper. Whisk in the hazelnut and olive oils, then stir in the basil, celery leaves, scallion and 2 tablespoons of the chopped hazelnuts.
5. Coarsely chop the shrimp and add to the dressing. Season with salt and pepper and toss to coat.
6. Arrange the endive leaves on a large platter and spoon the shrimp salad onto them. Sprinkle with the remaining 1 tablespoon of hazelnuts and serve.

hazelnuts, garlic, shrimp, lemon juice, salt, hazelnut oil, extravirgin olive oil, basil, celery, scallion, belgian endives

Taken from www.epicurious.com/recipes/member/views/shrimp-hazelnut-on-endive-1218962 (may not work)