Food & Cooking Recipes Appetizers Shrimp and Avocado Salad on Endive Leaves Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Yield: 24 The secret to the shrimp salad's decadent taste: creamy avocado, which is rich in heart-healthy unsaturated fat. Slivers of scallion and a shot of lime juice brighten the flavor. Ingredients 10 ounces (about 20) medium shrimp, peeled and deveined 3 tablespoons fresh lime juice (from 3 limes) 2 tablespoons finely chopped scallions, plus more, thinly sliced, for garnish 1 jalapeno chile, stem, ribs, and seeds removed, finely chopped (2 tablespoons) 1 teaspoon coarse salt ½ firm, ripe Hass avocado, pitted and peeled 2 to 3 small Belgian endives Black sesame seeds, for garnish (optional) Directions Bring a medium pot of water to a boil. Add shrimp, and cook until opaque, about 1 minute. Transfer to a plate using a slotted spoon; let cool. Cut into 1/4-inch pieces. Transfer shrimp to a medium bowl. Add lime juice, chopped scallions, jalapeno, and salt. Stir to combine. Refrigerate for at least 30 minutes or up to 2 hours. Just before serving, cut avocado into a 1/4-inch cubes, and fold into shrimp mixture. Separate endive leaves, and arrange 24 on a platter. Spoon about 1 teaspoon shrimp salad onto each leaf. Garnish with sliced scallions, and sesame seeds if desired. Rate it Print