Champagne Shrimp on Endive
- 1 bottle champagne or sparkling wine, chilled
- 2 x lemons, sliced
- 3 sprigs tarragon
- 1 lb. 16-20 shrimp, shelled and de-veined
- splash champagne vinegar
- 2 heads Belgian endive
- edible flowers, for garnish
- 1/2 cup mayonnaise
- 1 tbsp prepared horseradish
- 1 tbsp champagne vinegar
- 2 tsp finely chopped fresh tarragon
- For shrimp, bring champagne, lemons and tarragon up to a simmer (I start with chilled champagne as the bottle will open without spilling). Add shrimp and cook, just below a simmer until pink, about 3 minutes. Remove with a slotted spoon and cool.
- Remove tail from shrimp and slice shrimp in half lengthwise. Toss shrimp with a splash of champagne vinegar and chill until ready to assemble.
- To assemble, separate 16 endive spears and arrange on a platter. Spoon or pipe a teaspoonful of dip at the base of each spear.
- Arrange 2 shrimp halves over dip (shrimp can curl over each other). Garnish with a petal from a flower (or a single flower if small).
- Stir all ingredients together and chill until ready to assemble.