| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | about 16 shrimp cups |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | about 16 shrimp cups |
Ingredients
- 1 pound medium shrimp, peeled, deveined and cut into bite-sized pieces
- 1 teaspoon chopped or ground dried lavender
- Kosher salt
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh mint
- 1 teaspoon lemon zest plus 1 tablespoon lemon juice
- 2 oranges, such as navel or Cara Cara, segmented, plus 1 teaspoon orange zest
- 1 Persian cucumber, peeled and diced
- 2 heads endive, white, red or a combination, leaves separated
Instructions
- In a medium bowl, add the shrimp, lavender and 1/2 teaspoon salt and toss well to combine. Heat a large skillet over medium-high heat. Add the oil and the seasoned shrimp and cook, undisturbed, about 2 minutes. Flip the shrimp and cook on the other side until the shrimp is opaque and cooked through, about another 2 minutes.
- In a separate medium bowl, add the mint, lemon zest and juice, oranges and zest, cucumbers and 1/8 teaspoon salt. Toss well to combine. Add the hot shrimp to the bowl and toss again.
- Lay the endive leaves out on a platter. Spoon the shrimp mixture into the leaves, placing approximately 2 shrimp in each cup. Spoon any juices over the top and serve.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 42 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 6 g |
| Cholesterol | 46 mg |
| Sodium | 101 mg |
| Serving Size | 1 of 16 servings |
| Calories | 42 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 6 g |
| Cholesterol | 46 mg |
| Sodium | 101 mg |
Reviews
Easy serve and great hit