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Peel and devein the shrimp. In a bowl, season the shrimp with S&P, smoked paprika, garlic and chili powder. Mix well, cover, and set aside.
While the shrimp marinades, chop the celery, green onions, and parsley finely.
Over medium high, melt the butter in a cast iron or a nonstick pan. Add shrimp, cook until slightly brown, about 2-3 min, flipping the shrimp halfway. Remove from the pan, let it cool and chop roughly.
In a large bowl, combine chopped shrimp, celery, green onions, and parsley. Add mayo, horseradish and lemon juice. S&P to taste. Mix well.
Break the endive head into individual leaves. Arrange on a plate and spoon about 2-3 tbsp of shrimp mixture into each of the leaves.
Garnish with some microgreens and enjoy!