1 pound medium shrimp, peeled, deveined 2 bay leaves 1 tsp orange zest 1/3 cup each orange juice and lime juice 1 red or green chile pepper, finely chopped with seeds 1 tbs honey 1/4 cup finely diced red onion 3 tbs capers, drained 3 cloves garlic, cracked 1 cup diced seeded watermelon 3 tbs chopped parsley 1 1/2 tbs olive oil 24 endive leaves

Place shrimp and bay leaves in a skillet and fill with cold water to cover. Cook until water is a simmer and shrimp have turned pink and are cooked through. Drain, rinse. Halve shrimp lengthwise.

COMBINE zest, juices, chile and honey in a nonreactive container with tight fitting lid, add shrimp, bay leaves, onion, capers and garlic, toss to combine. Seal container and refrigerate 24 hours. 4 hours before serving, drain liquid from shrimp mixture and transfer mixture to a bowl with watermelon, parsley, oil, toss. Cover and refrigerate.

TO SERVE arrange endive leaves on a platter and spoon shrimp mixture onto ends of leaves. MAKES 8 SERVINGS.*

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