Shrimp Caesar Endive Boats

• FOR THE DRESSING:
• 1/4 cups Olive Oil
• 1/4 cups Heavy Cream
• 1/2 Lemon, Juiced
• 1 teaspoon Anchovy Paste
• 1 Tablespoon Dijon Mustard
• 1/2 teaspoons Worcestershire Sauce
• 1 clove Garlic
• 3 Tablespoons Grated Parmesan Cheese
• Pepper To Taste
• FOR THE ENDIVE BOATS:
• 1 Tablespoon Olive Oil
• 1/2 pounds Shrimp, Any Size, Peeled, Deveined, And Roughly Chopped
• 1 Tablespoon Grated Parmesan Cheese, Plus Extra For Topping
• 1 Lemon, Zested
• 1 head Endive, Leaves Gently Separated

1. For the dressing:
2. Combine all ingredients in a blender or food processor and pulse until smooth. Taste, and add more lemon juice, Parmesan or pepper to your taste.
3. Preheat a skillet with the oil over medium-high heat. When the oil is very hot, add the shrimp in a single layer and let it sit for 1 minute. Then, sprinkle the Parmesan and lemon zest over all the shrimp. Toss for 1 or 2 minutes more until the shrimp is cooked through and the Parmesan is slightly browned. Remove from the heat.
4. To assemble the shrimp boats, spoon a bit of shrimp into each of the endive leaves, then top with a drizzle of dressing and some extra Parmesan. Serve immediately. Enjoy!
5. Note: I use two kinds of Parmesan for this: grated jarred stuff for the dressing and shrimp, then fancy stuff for shredding over top of the boats. Just use one kind if that's all you have!

dressing, ubc, ubc, lemon, anchovy paste, dijon mustard, worcestershire sauce, clove garlic, parmesan cheese, pepper, endive boats, olive oil, shrimp, parmesan cheese, lemon, endive

Taken from tastykitchen.com/recipes/salads/shrimp-caesar-endive-boats/ (may not work)