LEMON-LAVENDER SHRIMP CUPS

Lemon-Lavender Shrimp Cups image

Provided by Giada De Laurentiis

Time 25m

Yield about 16 shrimp cups

Number Of Ingredients 9

Previous Next

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

Steps:

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.