Name: Lemon-Lavender Shrimp Cups
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: about 16 shrimp cups
Ingredients: 1 pound medium shrimp, peeled, deveined and cut into bite-sized pieces; 1 teaspoon chopped or ground dried lavender; Kosher salt; 2 tablespoons olive oil; 2 tablespoons chopped fresh mint; 1 teaspoon lemon zest plus 1 tablespoon lemon juice; 2 oranges, such as navel or Cara Cara, segmented, plus 1 teaspoon orange zest; 1 Persian cucumber, peeled and diced; 2 heads endive, white, red or a combination, leaves separated

Directions

Watch how to make this recipe.

In a medium bowl, add the shrimp, lavender and 1/2 teaspoon salt and toss well to combine. Heat a large skillet over medium-high heat. Add the oil and the seasoned shrimp and cook, undisturbed, about 2 minutes. Flip the shrimp and cook on the other side until the shrimp is opaque and cooked through, about another 2 minutes.
In a separate medium bowl, add the mint, lemon zest and juice, oranges and zest, cucumbers and 1/8 teaspoon salt. Toss well to combine. Add the hot shrimp to the bowl and toss again.
Lay the endive leaves out on a platter. Spoon the shrimp mixture into the leaves, placing approximately 2 shrimp in each cup. Spoon any juices over the top and serve.

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Lemon-Lavender Shrimp Cups

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