Strawberry Shrimp Salsa in Endive Leaves

In a medium bowl, stir together onion, peppers, strawberries and juices.  Cover and refrigerate 2 to 4 hours.

Combine oil, salt, black pepper and shrimp.  Heat an electric skillet to 350 degrees.  Add shrimp.  Cook shrimp for 1 minute.  Turn.  Cook an additional minute or until shrimp are completely pink.  Remove from skillet.  Cool completely.

Roughly chop shrimp.  Stir shrimp into pepper mixture.  Season with salt and pepper if needed.

To serve, place 1 tablespoon salsa into each endive leaf.  