Shrimp And Avocado Salad On Endive Leaves

• 10 ounces of medium shrimp (about 20 shrimps)
• 3 tbsp of fresh lime juice (about 3 limes)
• 2 tbsp of finely chopped scallions, plus more, thinly sliced, for garnish
• 1 tsp of coarse salt
• 1/2 firm, ripe avocado, pitted and peeled
• 3 small Belgian endives
• 2 tbsp of finely chopped cilantro
• Sesame seeds for garnish
• Notes
• This recipe has been adapted from the Martha Stewart Living - December 2009 edition. The original recipe replaced the cilantro with 1 jalapeno chile (Stem, ribs and seeds removed, and finely chopped)

1. Bring a medium pot of water to boil. Add shrimp, and cook until opaque, about 1 minute. Transfer to a plate using a slotted spoon and let cool. Cut into 1/4-inch pieces.
2. Transfer the shrimp to a medium bowl. Add the lime juice, chopped scallion and salt. Stir to combine and refrigerate at least 30 minutes up to 2 hours.
3. Just before serving, cut the avocado into 1/4-inch cubes, and fold into the shrimp mixture. Add the chopped cilantro. Separate the endive leaves, and arrange 24 on a platter. Spoon about 1 teaspoon onto each leaf. Garnish with sliced scallions and sesame seeds.

shrimp, lime juice, scallions, salt, ubd firm, endives, cilantro, sesame seeds, notes, recipe has been

Taken from www.epicurious.com/recipes/member/views/shrimp-and-avocado-salad-on-endive-leaves-50112135 (may not work)