Poach (boil) the shrimp for a couple of minutes until pink. Then let it cool. Dice the shrimp, the mango, the red onion and mix together. Add the juice of one lime, a handful of chopped cilantro. Throw in a couple of tablespoons of evoo, and season to taste with salt and pepper.
Tip: Like salsa, this tastes better after it sits and the juices mix a bit.
Dollop a bit of the salad onto each belgian endive leaf and arrange in a pretty pattern.
Recipe by Happy Hour Projects at https://happyhourprojects.com/shrimp-salad-on-endive-leaves/