Southwest Shrimp Salad In Endive Laves

1/4 lb Shrimp; cooked, peeled roughly c
2 tb Light mayonnaise
2 tb Red onion; diced
2 tb Red bell pepper; diced
2 ts Fresh lime juice
1 Cayenne pepper to taste
1 pn Salt 5 1/2 tb Cilantro leaves; minced
16 md Endive leaves
16 sm Cilantro leaves, for garnish

Combine all ingredients except minced cilantro, endive and cilantro leaves in small bowl. Mix until combined. Adjust seasoning. Chill at least 2 hours. Can be made a day ahead and refrigerated, covered airtight.

Just before serving, stir well. Add minced cilantro; blend well. Adjust seasoning.

To serve, neatly spoon 1 1/2 tsp shrimp salad into each endive leaf, 1/2 inch from the bottom of the leaf. Garnish with cilantro leaf. Can be assembled up to 2 hours ahead and refrigerated. Serve chilled.

Makes 16 appetizers, or 6 servings.

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