A bag of frozen cooked shrimp is my trick to hosting made easy. Once thawed, they can be chopped and mixed into a gochujang-spiced mayo, which recalls the taste of your go-to sushi roll. But instead of serving the shrimp salad over rice, I spoon it onto a crunchy leaf of ever so slightly bitter endive—a vegetable built for snacking—and shower the whole thing with festive furikake. The key is to ensure the defrosted shrimp are dry, dry, dry: Dry them before cutting them into bite-size pieces, then dab them once more before incorporating the sauce ingredients. Chill for no more than an hour or so or you’ll risk the sauce getting thinned out and watery.
