- 1 lb raw, peeled, tail on shrimp
- 2 tsp curry powder
- 1 tsp garlic powder
- 1 tsp ground coriander
- 1/2 tsp ground ginger
- low sodium salt and black pepper to taste
In a medium bowl, mix the coconut cream, and lemon juice until combined.
Add the shrimp, tomato, cucumbers, capers, and spices.
Mix until everything is incorporated. Add additional low sodium salt and pepper to taste. Serve in endive leaves.