Try this as part of a barbecue buffet.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Cook bacon in skillet over medium heat until crisp and brown, stirring frequently, about 20 minutes. Using slotted spoon, transfer bacon to paper towels to drain.
Step 2
Cover shrimp with water in large saucepan. Squeeze lemon half into water; add lemon to water. Sprinkle generously with salt. Bring shrimp to boil. Remove from heat; let stand 1 minute. Drain, cool, and peel shrimp. Cover and chill.
Step 3
Blend mayonnaise, 3 tablespoons lemon juice, cream, and horseradish. Season with salt and pepper. Cover and chill.
Step 4
Combine shrimp, peas, pickle, and 3/4 cup dressing in large bowl. Line large salad bowl with endive leaves. Mound shrimp salad in center of salad bowl. Garnish with hard-boiled eggs and tomatoes. Sprinkle bacon cracklings over top. Serve, passing remaining dressing separately.
