Shrimp with Dill Mustard Grilling Sauce on Endive

Serves 6 to 8
Ingredients: 

1 pound medium shrimp, shelled and deveined
1/4 cup finely chopped celery
1/4 cup finely chopped shallots
1/4 cup of Silver Palate Dill Mustard Grilling Sauce
2 tablespoons of Silver Palate Champagne Mustard Salad Splash
1 tablespoon fresh lime juice
Salt and freshly ground black pepper to taste
2-3 heads Belgian endive, leaves separated, washed and dried
Tiny sprigs of dill, for garnish

Directions: 

Cook shrimp in gently boiling water until pink and firm, about 3 to 4 minutes. Remove, drain, chop fairly fine and put in a mixing bowl with the celery and shallots. In a small bowl, whisk together Silver Palate Dill Mustard Grilling Sauce, Silver Palate Champagne Mustard Salad Splash and lime juice. Combine with shrimp mixture. Season with salt and pepper. Serve surrounded by endive leaves, garnished with dill sprigs.

Silver Palate Products used in this recipe: