1. Preheat oven to 375.  In a pie plate, toast the hazelnuts for about 10 minutes, or until they are browned.  Transfer the hot nuts to a kitchen towel and rub them together to remove the skins.  Let the nuts cool completely, then coarsely chop them.
2. Meanwhile, bring a medium saucepan of salted water to a boil with the smashed garlic.  Add the shrimp and cook until opaque, about 2 minutes.  Drain and let cool; discard the garlic.
3. In a large bowl, whisk the lemon juice with the minced garlic, 1/2 teaspoon of salt and a generous pinch of pepper.  Whisk in the hazelnut and olive oils, then stir in the basil, celery leaves, scallion and 2 tablespoons of the chopped hazelnuts.
4. Coarsely chop the shrimp and add to the dressing.  Season with salt and pepper and toss to coat.  Arrange the endive leaves on a large platter and spoon the shrimp salad on them.
5. Sprinkle with the remaining 1 tablespoons of hazelnuts and serve.

Notes:  Makes 3 dozen.  The recipe can be prepared through step 4 and refrigerated for up to 2 hours.  And sure, you could substitute something else for hazelnuts, but for the love of (your favorite savior) don’t use walnuts.

Dan 2008