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2 cups mayonnaise
10 tablespoons herb dijon mustard
4 tablespoons finely chopped fresh tarragon
6 heads Belgian Endive
75 small shrimp, cooked, deshelled
Mix first three ingredients in a bowl. Use pastry points to stripe endive with
mustard, without putting too much on each leaf. Top with one shrimp per leaf.
Makes 75 pieces.
Shrimp with Tarragon Mustard on Belgian Endive