Be the hit of your next BBQ with this amazingly simple dish. You can pickle the shrimp up to a day ahead of time, then just grill the endive when you’re ready to serve. This makes a great light main, or refreshing side. It’s also a fantastic alternative to shrimp cocktail.
1 pound shell-on medium shrimp
1/2 medium fennel bulb, thinly sliced
1/2 medium onion, thinly sliced
2 garlic cloves, thinly sliced
1/2 Fresno chile or red jalapeño, thinly sliced
1/2 cup fresh lemon juice
1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
2 tablespoons fennel fronds
Freshly ground black pepper
Cook shrimp in a large pot of boiling salted water until just opaque in the center, about 2 minutes. Drain; rinse under cold running water to cool. Peel and devein, leaving tails intact, if desired.
Combine shrimp, fennel bulb, onion, garlic, chile, lemon juice, vinegar, oil, and fennel fronds in a medium bowl. Season with salt and pepper and toss to combine. Let sit, tossing occasionally, at least 20 minutes.
4 heads of Belgian endive, halved lengthwise
1 Tbsp olive oil
salt and pepper
Brush cut side of endive with olive oil, and season both sided thoroughly with salt and pepper. Heat an outdoor grill, or cast iron grill pan to medium high heat. Place endive, cut side down on grill, and allow to cook until caramelized, but not wilted. About 5 minutes. Arrange lettuce wedges in a bowl and top with shrimp. Serve with homemade mayo and sriracha. Enjoy!