In a food processor or blender combine the shrimp with butter, vermouth, lemon juice, mustard, salt, ground red pepper, and black pepper; blend the mixture to a puree; if mixture is too soft to handle place in the refrigerator for 1 hour.
On a sheet of wax paper spread the pistachio nuts.
Take the mixture and make it so that it forms an 8 inch log.
Roll the log in nuts and chill for 1 to 3 hours.
Take endives and separate into individual leaves then serve with the log.