Endive leaves make pretty edible scoops for all kinds of savory fillings. And, they won't get soggy as they sit. Cocktail Party Recipes
How to Make It
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.
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.
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.
Coarsely chop the shrimp and add to the dressing. Season with salt and pepper and toss to coat.
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.
