Shrimp Salad

Ingredients

1 pound peeled and deveined cooked shrimp, chopped
1 can (6 ounces) lump crabmeat, drained
2 celery ribs, finely chopped
1/4 cup Dijon-mayonnaise blend
24 Belgian endive leaves (3-4 heads) or small butter head lettuce leaves


Method

In a large bowl, combine shrimp, crab and celery. Add the mayonnaise blend;
toss to coat. To serve, top each leaf with about 2 tablespoons shrimp mixture.