• Fast
• Healthy
• Make-Ahead

Ingredients

1. 3 tablespoons hazelnuts
2. 2 garlic cloves, smashed, plus 1/2 teaspoon minced garlic
3. 1 pound large shrimp, shelled and deveined
4. 1/4 cup fresh lemon juice
5. Salt and freshly ground pepper
6. 1/4 cup hazelnut oil
7. 2 tablespoons extra-virgin olive oil
8. 2 tablespoons finely chopped basil
9. 2 tablespoons chopped celery leaves
10. 1 scallion, halved lengthwise and thinly sliced crosswise
11. 3 large Belgian endives, leaves separated

Directions

1. Preheat the oven to 375°. In a pie plate, toast the hazelnuts for about 10 minutes, or until they are fragrant and browned. Transfer the hot nuts to a kitchen towel and rub them together to remove the skins. Let the nuts cool completely, then coarsely chop them. 
2. Meanwhile, bring a medium saucepan of salted water to a boil with the smashed garlic. Add the shrimp and cook until opaque, about 2 minutes. Drain and let cool; discard the garlic. 
3. In a large bowl, whisk the lemon juice with the minced garlic, 1/2 teaspoon of salt and a generous pinch of pepper. Whisk in the hazelnut and olive oils, then stir in the basil, celery leaves, scallion and 2 tablespoons of the chopped hazelnuts. 
4. Coarsely chop the shrimp and add to the dressing. Season with salt and pepper and toss to coat. 
5. Arrange the endive leaves on a large platter and spoon the shrimp salad onto them. Sprinkle with the remaining 1 tablespoon of hazelnuts and serve.

Make Ahead

The recipe can be prepared through Step 4 and refrigerated for up to 2 hours.