Shrimp on Endive with O Citrus Champagne Vinegar


1 lb (about 16-20) raw, peeled, deveined, tail-on shrimp

2 lemons, thinly sliced

3 stems fresh tarragon, plus a few leaves for garnish

2 – 3 heads Belgian endive (outer leaves and ends trimmed), separated into 16 leaves of similar size

1/2 cup regular or low-fat mayonnaise (do not use nonfat)

1 tbsp prepared white horseradish

4 tbsp O Citrus Champagne Vinegar

1 tbsp fresh tarragon, finely chopped

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Shrimp on Endive with O Citrus Champagne Vinegar


In search of a party pleaser for your next event? Endive serves as an elegant edible dish for these scrumptious shrimp bites with a citrus twist. (The secret is in the sauce!) Don’t be surprised when your guests gush over this starter and ask you to share your source.


  1. Place the shrimp in a deep saute pan. Add the lemon slices and tarragon, then gently drizzle 3 tbsp of O Citrus Champagne Vinegar. Bring to just below a boil over medium heat, then reduce the heat to low and cook for 3 minutes until the shrimp are pink and opaque. Use a slotted spoon to transfer the shrimp to a cutting board.
  2. Trim and discard the tails of the shrimp, then cut each shrimp horizontally in half. Place in a mixing bowl. Cover and refrigerate for a few minutes (or up to a day if preparing in advance).
  3. Meanwhile, create the sauce. Whisk together the mayonnaise, horseradish and remaining 1 tbsp O Citrus Champagne Vinegar in a medium bowl. Then, gently stir in the tarragon.
  4. When ready to serve, place upturned endive leaves onto a platter, evenly spaced out. These will act as edible dishes (lettuce cups).
  5. Fill each endive leaf with 2 shrimp halves, then add a spoonful of sauce atop each cup. Garnish with a few single tarragon leaves.

Tip: While there are multiple varieties of endive, we chose Belgian endive  as it’s shape serves as a natural cup or dish to fill with deliciousness. Other varieties, such as curly endive (frisée) and broad-leafed endive (escarole) are better used to add texture to salads. Belgian endive is available from September to May.