2 fresh endives, stems cut
¼ c. mayonnaise
1-½ tsp. very finely chopped mild white onion
½ tsp. dried chives or dried parsley
⅛ tsp. lemon pepper
6 oz. (180 g) hand-peeled baby shrimp
Separate endive leaves. Combine mayonnaise with onion, chives or parsley, and lemon pepper. Gently stir into shrimp 1 tbsp. at a time, ensuring you do not add too much mayonnaise. Stuff endive leaves with shrimp mixture, refrigerating until ready to serve.