Shrimp Salad Stuffed Endive

250 grams salad shrimp 

2 green onions, thinly sliced 

1/4 cup finely chopped red bell pepper 

1/4 cup finely chopped celery 

1/4 cup light mayonnaise 

1 tsp. chopped fresh dill, plus small sprigs for garnish 

Splashes lemon juice, Tabasco and Worcestershire sauce 

Salt to taste 

18–22 Belgian endive leaves (about 2–3 medium Belgian endive)

Place all ingredients, except endive and garnish, in a bowl and mix to combine. Cut out the core from each Belgian endive and separate into individual leaves. Spoon about 2 teaspoons of the shrimp mixture into each endive leaf and set on a platter. (You may not need all the leaves; save any leftover ones and use in a salad.) Cover and refrigerate the endive until needed. When ready to serve, garnish each with a dill sprig and enjoy.