These colorful bites will dress up any appetizer spread. Use red and yellow Belgian endive to make elegant and edible vessels for the pickled shrimp and citrus. If you can’t find endive, go with small butter lettuce leaves.

Paige Grandjean


Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall

Recipe Summary test

40 mins
24 hrs
1 hr
32 cups


Ingredient Checklist


Instructions Checklist
  • Bring 4 quarts water and 1/4 cup of the salt to a boil in a large saucepan over high. Add shrimp; cook until pink, about 45 seconds. Drain shrimp; transfer to a bowl of ice water. Let stand 5 minutes. Cut into 1/2-inch pieces. Set aside.

  • Whisk together oil, lemon juice, garlic, mustard seeds, crushed red pepper, and remaining 1/2 teaspoon salt in a large nonreactive bowl. Stir in chopped fennel, bay leaves, and shrimp. Cover; chill at least 24 hours or up to 2 days.

  • To serve, let shrimp mixture stand at room temperature 30 minutes. Cut around sides of citrus to remove peels. Cut citrus into segments; cut segments into 1/2-inch pieces. Strain shrimp mixture; discard oil mixture. Stir citrus pieces into shrimp mixture. Divide shrimp mixture evenly among endive leaves. Garnish with fennel fronds.