Warm Salad of Smoked Shrimp with Pickled Ginger and Wasabi Vinaigrette (Serves 8)
Dressing:
2 Tbs. Shallots, chopped finely
1 cup rice wine vinegar
2 Tbs. Salad or peanut oil
1 Tbs. White sesame seeds, toasted
2 Tbs. Pickled ginger, chopped finely
2 Tbs. 100% Real Wasabi Paste or freshly grated Wasabi
1 Tbs. Tamari
1 Tbs. Lime juice
Sugar to taste.
Salad:
Pickled ginger and Wasabi dressing (from above)
24 each 16-20 shrimp
Assorted bitter salad greens
2 Tbs. Olive oil
1 cucumber, peeled seeded and thin sliced
2 carrots, julienned
Preparation:
Dressing: Combine all ingredients but the Wasabi Paste in a small non-reactive bowl. Allow flavors to mingle for at least 40 minutes before using adding the Wasabi paste for the last 5 minutes.
Salad: Smoke shrimp in the shell over hardwood just until done. Peel, devein, and toss with olive oil and garlic. Let stand at least 5 minutes. To serve, divide salad greens among 8 plates. Place a small mount of carrot julienne in center. Arrange 3 shrimp around each carrot mound and sprinkle cucumbers around shrimp. Drizzle with dressing and serve.