1 pkg. (8 oz.) cream cheese, softened
dash ground black pepper
3 heads Belgium endive
1 pkg. (8 oz.) Sea Cuisine® Shrimp Scampi
¼ cup chopped fresh parsley
½ lemon, cut into wedges
shredded green leaf lettuce
In a small bowl, combine cream cheese and pepper. Set aside.
Carefully cut off the root end of the endive. This should allow the larger leaves to release themselves. Continue releasing all leaves.
Cook Shrimp Scampi as directed on package. When shrimp has been cooked through, remove and discard tails. Spoon 3/4 tsp. cream cheese mixture in the bottom of the endive leaf (the nonpointed end). Carefully spoon one shrimp with sauce on top of the cream cheese. Repeat until all shrimp are used. Garnish with a sprinkle of chopped fresh parsley and leaves (if desired). Serve with lemon wedges on a bed of lettuce. Serves 4.