Bloody Mary Shrimp

• 2 pounds Large Cooked Shrimp, Cut Into Chunks
• 1- 1/4 cup Celery, Diced
• 1 cup Scallions Sliced Thin
• 5 heads Endive (good Sized)
• 1/2 cups Ketchup
• 1/4 cups Vodka
• 1/4 cups Lemon Juice
• 2 Tablespoons Horseradish (or More If You Like It Spicy!!)
• 1 teaspoon Worcestershire Sauce
• 5 dashes Tabasco (or More If You Like It Spicy)

1. Combine shrimp chunks, celery and scallions in a meduim bowl.
2. Set aside.
3. In a small bowl, combine all sauce ingredients.
4. Stir until well incorporated.
5. Pour over the shrimp mixture.
6. Mix well.
7. Refrigerate for at least an hour; flavors blend this way.
8. Slowly separate endives, slicing a bit off of the core as you break each stalk off.
9. They will get smaller and smaller.
10. Place them on a serving platter.
11. When ready to serve, fill each with a bit of the mixture.
12. Note: endive is a great source of folate, fiber and vitamins A and K.

shrimp, celery, scallions, endive, ketchup, vodka, lemon juice, horseradish, worcestershire sauce, if

Taken from tastykitchen.com/recipes/appetizers-and-snacks/bloody-mary-shrimp/ (may not work)