Shrimp And Avocado Salad On Endive Leaves

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10 ounces (about 20) medium shrimp, peeled and deveined

3 tablespoons fresh lime juice (from 3 limes)

2 tablespoons finely chopped scallions, plus more, thinly sliced, 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)

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