Shrimp and Avocado Salad on Endive Leaves

This is another recipe from my church's Christmas Countdown event.  This was my favorite dish from the event, and I'm excited about trying it soon.  I think this recipe would be perfect for Spring and Summer gatherings.  It has such good flavor - the sesame seeds and scallions give it an Asian feel, so it would be perfect with sushi! 

Shrimp and Avocado Salad on Endive Leaves
(from Martha Stewart Living)  makes 24
Ingredients:
20 medium shrimp, peeled and deveined
3 tablespoons fresh lime juice (from 3 limes)
2 tablespoons finely chopped scallions (plus more for garnish)
1 jalapeno chile, stem, ribs and seeds removed, finely chopped (2 tablespoons)
1 teaspoon coarse salt
1/2 firm, ripe Hass avocado, pitted and peeled
2 to 3 small Belgian endives
Black sesame seeds, for garnish (optional)

Directions:

Bring a medium pot of water to a boil. Add shrimp, and cook until opaque, about 1 minute. Let cool, cut
into 1/4 inch pieces.

Transfer shrimp to a medium bowl. Add lime juice, chopped scallions, jalapeno, and salt. Stir to combine. Refrigerate for at least 30 minutes or up to 2 hours.  Just before serving, cut avocado into 1/4 inch cubes, and fold into shrimp mixture. Separate endive leaves, and arrange 24 on a platter. Spoon about 1 teaspoon shrimp salad on each leaf. Garnish with sliced scallions and sesame seeds, if desired.