Serves 8 to 12
[ingredients]10 ounces (about 20) medium shrimp, peeled and devined
3 tablespoons fresh lime juice (from 1 to 2 limes)
2 tablespoons finely chopped scallions, plus more, thinly sliced, for garnish
1 jalapeño chile, stem, ribs, and seeds removed, finely chopped coarse salt
½ firm, ripe avocado
2 to 3 small Belgian endives (6 ounces each)
Black sesame seeds, for garnish (optional)[/ingredients]
[instructions]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 ¼-inch pieces.
Transfer shrimp to a medium bowl. Add lime juice, chopped scallions, and jalapeño; season with salt. Stir to combine. Cover and refrigerate at least 30 minutes or up to hours.
Just before serving, peel and pit avocado and cut into ¼-inch cubes; fold into shrimp mixture. Separate endive leaves, and arrange 24 on a platter. Spoon about 1 tablespoon shrimp salad onto each leaf. Garnish with sesame seeds, if desired, and sliced scallions.