Shrimp and Avocado Spears

Ever since we sprung forward last weekend I have shifted into spring time mode. I’ve been cleaning like a pregnant woman in her nesting phase. I’ve traded my cowgirl boots for flip flops and I’ve put away the winter scarves and broken out the spring scarves (oh didn’t you know I have a scarf addiction. It’s true). Now if the weather would just cooperate and warm up I won’t look like a fruit loop. Until then I’ll just continue along pretending I’m not still cold and dream about serving sweet little appetizers like these on our deck while sipping on Prosecco. Dare to dream.

Did you know that ENDIVE is always in season? Yes it is! Making it perfect to enjoy anytime of the year. I love using them as personal serving spoons (spears) for any number of fillings. Since I’m rushing spring in I loved the idea of sweet shrimp and creamy avocado with a healthy dose of lime and cilantro for good measure. They are visually stunning and ridiculously easy to pull together so don’t be intimidated. I keep a package of frozen shrimp in my freezer for just in case situations. You know when your husband has invited people over for dinner and forgotten to tell you kind of situations? Maybe that just happens to me (side-eye). Frozen shrimp thaw quickly and cook up even faster.

A quick toss in the pan and few slices of your knife and you’ll be grabbing your serving tray and looking for the wine opener.  What else do I love about endive? There’s no need to even wash them. Just trim the bottom, watch the leaves fall off and you’re ready to fill them.

Now sit back and wait for your hostess with the mostest award because it’s coming.

Baci!

Disclaimer: This post is sponsored by California Endive Farms. Opinions are my own. Always have been. Always will be.

 

Shrimp and Avocado Spears

What You Will Need:

  • 2 heads California endive
  • 1 tablespoon unsalted butter
  • 1 pound shrimp - deveined and peeled
  • salt
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons minced fresh cilantro
  • 1 large avocado - pitted, and cubed

What To Do:

  1. Cut the ends from endive. Separate leaves and place onto serving tray.
  2. Into a saute pan heat butter over medium heat. Add shrimp, season with salt and red pepper flakes. Cook until shrimp are opaque. Remove from heat.
  3. Chop shrimp into bite sized pieces and place into a small bowl. Add cilantro, avocado and a squeeze of lime juice. Gently toss to combine.
  4. Spoon approximately 1 tablespoon onto each endive leave.
  5. Garnish with lime slices and additional cilantro if desired.
http://www.bellalimento.com/2013/03/14/shrimp-and-avocado-spears/

9 Comments

  1. 1

    I have to admit that I pick endive up everytime I go to the store and have yet to actually buy it and make something. I feel like this needs to change! I can’t wait to serve these on our patio, wine included! haha

  2. 2
    Lisa Bailey /

    Simple, pretty and delicious

  3. 3

    THis is so spring-like. I love it!

  4. 4

    These would make the perfect appetizer! They are so pretty!!!

  5. 5

    This is beautiful and the crunch of the endive is perfect with the creamy avocado and shrimp!

  6. 6

    Fantastic! Love these, Paula!

  7. 7

    The endive is gorgeous. What a great bite!

  8. 8

    Mmmmm…I always love crisp endive appetizers. I love your recipe!

  9. 9

    Love endive! Such a fun way to serve appetizers…people always seem to love it! :)

    And I’m all for anything with shrimp and avocado!!

Trackbacks/Pingbacks

  1. Baked Endive with Anchovies and Thyme | Healthy Green Kitchen - [...] with Chipotle Ranch Dressing from All Day I Dream About Food Endive Rice Soup from La Fuji Mama Shrimp …

Leave a Reply