Transform the bay shrimp salad into the perfect appetizer by scooping it into endive leaves.
Endive leaves ¼ c. EVK Salsa Hot 1 c. cooked Bay Shrimp
½ lemon - Lemon juice ¼ c. Mayonnaise
Mix all filling ingredients season to taste Scoop bay shrimp salad into individual endive leaves Top with EVK Salsa Serve and enjoy! Optional: Mix filling with 1/2 avocado Serve with lime wedges Garnish with slivers of green onion