\u00c2\u00a0<\/p>\n
1 lb. shelled cooked tiny shrimp, rinsed and drained<\/span><\/p>\n 3\/4 tsp. wasabi paste or prepared horseradish<\/span><\/p>\n 1\/4 C. chopped pickled ginger<\/span><\/p>\n 1\/4 C. seasoned rice vinegar<\/span><\/p>\n 1 T. chopped green onion<\/span><\/p>\n 1 lb. Belgian endive<\/span><\/p>\n Coarse-ground pepper<\/span><\/p>\n \u00c2\u00a0<\/span><\/span><\/p>\n In a bowl, mix shrimp with wasabi paste, pickled ginger, and rice vinegar. Sprinkle with green onion. Place bowl on a tray. Rinse Belgian endive, trim off root ends, and separate leaves; arrange on tray and sprinkle with coarse-ground pepper. Spoon shrimp onto leaves to eat. <\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 lb. shelled cooked tiny shrimp, rinsed and drained 3\/4 tsp. wasabi paste or prepared horseradish 1\/4 C. chopped pickled ginger 1\/4 C. seasoned rice vinegar 1 T. chopped green onion 1 lb. Belgian endive Coarse-ground pepper \u00c2\u00a0 In a bowl, mix shrimp with wasabi paste, pickled ginger, and rice vinegar. Sprinkle with green onion. Place bowl on a tray. Rinse Belgian endive, trim off root ends, and separate leaves; arrange on tray and sprinkle with coarse-ground pepper. Spoon…<\/p>\n