Barbecued shrimp salad

Yield: 2 Servings

Measure Ingredient
1 teaspoon Wasabi powder
1 tablespoon Warm water
4 tablespoons Mayonnaise
2 tablespoons Fresh lime juice
2 \N Heads Belgian endive-3 oz ea
1 cup Watercress; large stems removed; washed & dried
6 tablespoons Peanut oil
1 tablespoon Rice wine vinegar
\N \N Salt & fresh ground white pepper to taste
8 larges Raw shrimp; shelled & deveined
¼ cup Chinese barbecue sauce
1 tablespoon Japanese preserved ginger (Sushooga); slivered

Dissolve wasabi in warm water. Stir well with spoon to create a smooth paste. Whisk paste into mayonnaise & add 1 Tbs lime juice. Whish well and reserve in serving dish. With damp cloth, remove dirt from endive. Slice heads in half lengthwise. Cut off tough core at base. Slice halves crosswise into 1-inch pieces. Toss endive with watercress & refrigerate until needed. Whisk together 4 Tbs peanut oil with 1 Tbs lime juice. Season to taste with salt and pepper. Set aside. Heat 2 Tbs peanut oil in saute pan. Season shrimp with salt & pepper. Saute on one side 2 minutes, turn and add barbecue sauce. Simmer 2 minutes, making sure to coat shrimp well.

Remove from heat. Toss ginger, endive & watercress with dressing. Place on platter & lay shrimp on top of greens and top with sauce from pan. Serve with wasabi mayonnaise as dip for shrimp.




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