Spicy Shrimp Endive Spears

• servings: 6 servings

Ingredients

¼ cup mayonnaise (preferably Kewpie)

1 Tbsp. gochujang (Korean hot pepper paste)

¼ tsp. toasted sesame oil

Pinch of kosher salt

1 12-oz. bag frozen cooked peeled and tail-off shrimp, thawed

1 scallion, thinly sliced

2 large heads of endive, leaves separated

Furikake (for serving)

Directions

Mix ¼ cup mayonnaise, 1 Tbsp. gochujang, ¼ tsp. toasted sesame oil, and a pinch of kosher salt in a medium bowl to combine. Thoroughly pat one 12-oz. bag frozen cooked peeled and tail-off shrimp, thawed, dry with a kitchen towel or paper towels. Cut into ¼" pieces and add to bowl with mayonnaise sauce along with 1 scallion, thinly sliced. Mix well to coat, then cover shrimp salad and chill at least 30 minutes and up to 1 hour.

Uncover shrimp salad and stir well to recombine. Place a small spoonful of shrimp salad on 2 large heads of endive, leaves separated, and arrange on a platter; sprinkle with furikake.