Bay Shrimp on Belgian Endive
This is an adaptation of the venerable San Francisco dish called crab Louis. Prep Time: 30 minutes. Notes: Leftover aioli keeps, refrigerated, for 3 days and is delicious on sandwiches.
- Time: 30 min
- Servings: 10
Source: Sunset Magazine
Ingredients
- large egg
- teaspoon coarse salt, plus more to taste
- small clove garlic, minced
- teaspoons Dijon mustard
- mild extra-virgin olive oil
- to 3/4 tsp. red pepper flakes
- tablespoons fresh lemon juice
- pound cooked bay shrimp, rinsed and drained
- tablespoons finely chopped flat-leaf parsley
- teaspoon finely chopped fresh thyme
- to 4 large heads red or green Belgian endive, or a combination
- Freshly ground black pepper