SHRIMP ROUMALADE IN ENDIVE LEAVES

Ingredients

• 1/2 c. light mayonnaise
• 2 Tbsp. dill pickle relish
• 2 Tbsp. finely chopped red onion
• zest of 1 lemon
• 1 1/2 Tbsp. lemon juice
• 1 Tbsp. finely chopped fresh parsley
• 1 1/2 tsp. drained prepared horseradish
• 1 1/2 tsp. hot pepper sauce, or to taste
• 1 lb. cooked and peeled medium shrimp (31-40 count)
• medium and small leaves from 3 heads of fresh Belgian endive (about
• 40 leaves)
• fresh dill or fresh parsley for garnish