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  • Barbecued Shrimp Salad

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    Barbecued Shrimp Salad
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 tsp Wasabi pwdr
    • 1 Tbsp. Hot water
    • 4 Tbsp. Mayonnaise
    • 2 Tbsp. Fresh lime juice
    • 2 x Heads Belgian endive-3 ounce ea
    • 1 c. Watercress, large stems removed, washed & dry
    • 6 Tbsp. Peanut oil
    • 1 Tbsp. Rice wine vinegar Salt & fresh grnd white pepper to taste
    • 8 lrg Raw shrimp, shelled & deveined
    • 1/4 c. Chinese barbecue sauce
    • 1 Tbsp. Japanese preserved ginger (Sushooga), slivered

    Directions

    1. Dissolve wasabi in hot water. Stir well with spoon to create a smooth paste. Whisk paste into mayonnaise & add in 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 pcs. Toss endive with watercress & chill till 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/fry pan. Season shrimp with salt & pepper. Saute/fry on one side 2 min, turn and add in barbecue sauce. Simmer 2 min, making sure to coat shrimp well.
    2. 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.
    3. SCHWARTZ

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