The weather is flirting with me today..;) Promises of sundresses, chilled champagne and light eats in the near future hopefully…
Endive cups filled with garlic shrimp, roasted jalapeno, mango and avocado salad…
(Can be enjoyed without the shrimp too) !!
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| Dry roast 1/4 Tbsp of Cumin seeds on low- medium heat for 3-5 minutes till you smell the earthy fragrance. Let cool. |
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| Grind it to a coarse powder |
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| Add chopped goodies like carrots, peppers, mango and avocado. I also added sprouts for the crunch! |
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| Saute a handful of de-veined and peeled shrimps with a clove of garlic for 4-5 minutes till the shrimp are opaque. Let cool. Chop all together. |
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| Mix all the above together with a Tbsp of Greek yogurt/sour cream or mayo. Season with salt, pepper and lemon juice. |
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| Cut the base of the endive |
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| Peel each layer gently and rinse in cold water. Pat dry. |
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| Fill and enjoy! |