Shrimp, Avocado, and Grapefruit on Endive Spears

Yield: 12 filled spears

1 tbsp prepared horseradish, or to taste
2 tbsp mayonnaise
2 tbsp ketchup
1 tbsp butter
12 shrimp, peeled and deveined
salt and pepper
1 grapefruit, peeled and segmented
1 avocado, peeled and sliced
2 heads endive
  1. To make the cocktail sauce, mix horseradish, mayonnaise, and ketchup together.
  2. Cook the shrimp in melted butter until just pink, about 4 minutes.
  3. Cut the end off each head of endive.
  4. Peel individual leaves of endive and place on a plate.
  5. Spoon a teaspoon of cocktail sauce onto each endive leaf.
  6. Top with one shrimp, one slice of avocado, and one grapefruit segment.
  7. Serve immediately.