1 1/2 pounds of shrimp, cleaned and cooked
4 large Belgian Endives, prepared
1 large cucumber, sliced
1 carrot, peeled and sliced
Mix in a bowl,
1 cup yogurt or sour cream
1 tablespoon horseradish
1 small cucumber, pared and grated
juice of lemon or lime to taste
2 tablespoons dill, chopped
salt and pepper to taste
Trim endives and separate leaves.
Arrange endive leaves, shrimp, cucumber and carrot slices on individual cold plates.
Serve with sauce.