This makes a great appetizer for any occasion!

Champagne Shrimp:

 

1 bottle champagne or sparkling wine, chilled

2 lemons, sliced

3 sprig tarragon

1 lb(s) 16/20 shrimp, shelled and de-veined

splash champagne vinegar

2 heads Belgian endive

edible flowers, for garnish

Dip:

 

½ cup mayonnaise

1 Tbsp prepared horseradish

1 Tbsp champagne vinegar

tsp finely chopped fresh tarragon

Champagne Shrimp:

 

1. For shrimp, bring champagne, lemons and tarragon up to a simmer (I start with chilled champagne as the bottle will open without spilling). Add shrimp and cook, just below a simmer until pink, about 3 minutes. Remove with a slotted spoon and cool.

2. Remove tail from shrimp and slice shrimp in half lengthwise. Toss shrimp with a splash of champagne vinegar and chill until ready to assemble.

3. To assemble, separate 16 endive spears and arrange on a platter. Spoon or pipe a teaspoonful of dip at the base of each spear.

4. Arrange 2 shrimp halves over dip (shrimp can curl over each other). Garnish with a petal from a flower (or a single flower if small).

Dip:

 

1. Stir all ingredients together and chill until ready to assemble.

Recipe Credit: Anna Olson