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24 Pieces
Recipe By: Gwen Collmann
Shared By Gwen Collmann

Shrimp Salad Appetizers

Ingredients

  • 1 pound peeled and deveined cooked shrimp chopped
  • One 6 ounce lump crab meat
  • Two celery ribs
  • 1/4 cup Dijon mayonnaise blend
  • 24 Belgian endive leaves 3 to 4 heads or small butterhead lettuce leaves
  • Chopped fresh parsley

Directions

In a large bowl combine shrimp crab and celery. Add mayonnaise blend. Toss to coat. To serve, top each sleep with about 2 tablespoons shrimp mixture. Top with chopped parsley

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