Endives with Freshwater Shrimp, Wasabi Cream Cheese and Seaweed

Time: 15 minutes
Effort: East
Serves: 6-8

8-10 Belgian Endive leaves, washed and trimmed
8-10 Freshwater shrimp with tail on (these are the same type of shrimp used for Sushi)
6-8 tsp cream cheese
1/2 to 1 tsp Wasabi
1 tsp lemon juice
1 tsp dark soy sauce
1-2 sheets sushi grade seaweed

Mix the wasabi, lemon juice, soy sauce and cream cheese until well blended. Using a teaspoon or pastry bag, pipe a generous amount of the mixture into each endive leaf. Top neatly with one shrimp on each, pressing down gently to secure. Cut the seaweed into 3/4" strips. Take one strip and quickly wet with warm water and wrap it around the end of one of the endives. Repeat with the rest. Serve as is or with a wedge of lemon.