A party snack/canapé recipe found on chatelaine
Cooked frozen shrimp is a great time saver when preparing for a party.
1/2 cup mayonnaise
1 1/2 tsp white-wine vinegar
1/2 tsp Dijon
1/2 cup finely chopped celery, about 1 stalk
1/4 cup minced red onion
2 tbsp finely chopped fresh dill
2 300 g [10,5 oz] pkgs frozen cooked, peeled small shrimp, thawed
4 small heads of Belgian endive
 Stir mayo with vinegar, Dijon, celery, onion and dill in a medium bowl until combined. Season with fresh pepper. Rinse shrimp and dry on paper towels. Stir into mayo mixture until well coated.
 Separate endive leaves and wash. Dry with a tea towel. Spoon about 1 heaping tbsp shrimp filling onto each leaf. Arrange on a platter.
Make-ahead tip: Shrimp salad can be refrigerated for up to 2 hours. Spoon onto endive leaves just before serving.