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Makes about 32 stuffed endive leaves
This light, fresh, no-cook appetizer can also be served in small romaine leaves or lettuce cups.
1/2 pound cooked, peeled shrimp, tails removed
1 large cucumber, peeled, seeded and diced
2 1/2 cups diced pineapple (from about 1/2 fresh pineapple)
1/4 cup chopped cilantro
3 tablespoons lime juice
3 heads Belgian endive, separated into individual leaves
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1st Keep
 Phil
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