Spicy Shrimp Endive Spears

Ingredients

For 6 servings

• •0.25 tasse mayonnaise (preferably Kewpie)
• •1 c. à soupe gochujang (Korean hot pepper paste)
• •0.25 c. à café toasted sesame oil
• •Pinch of kosher salt
• •1 12-oz. bag frozen cooked peeled and tail-off shrimp, thawed
• •1 scallion, thinly sliced
• •2 large heads of endive, leaves separated
• •Furikake (for serving)

Method

1. 1.Mix ¼ cup mayonnaise, 1 Tbsp. gochujang, ¼ tsp. toasted sesame oil, and a pinch of kosher salt in a medium bowl to combine. Thoroughly pat one 12-oz. bag frozen cooked peeled and tail-off shrimp, thawed, dry with a kitchen towel or paper towels. Cut into ¼" pieces and add to bowl with mayonnaise sauce along with 1 scallion, thinly sliced. Mix well to coat, then cover shrimp salad and chill at least 30 minutes and up to 1 hour.
2. 2.Uncover shrimp salad and stir well to recombine. Place a small spoonful of shrimp salad on 2 large heads of endive, leaves separated, and arrange on a platter; sprinkle with furikake.