Barbecued shrimp salad
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Barbecued shrimp salad
  Shrimp    Salad  
Last updated 6/12/2012 1:07:07 AM. Recipe ID 32952. Report a problem with this recipe.
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      Title: Barbecued shrimp salad
 Categories: Salad
      Yield: 2 Servings
      1 ts Wasabi powder
      1 tb Warm water
      4 tb Mayonnaise
      2 tb Fresh lime juice
      2    Heads Belgian endive-3 oz ea
      1 c  Watercress; large stems
           -removed; washed & dried
      6 tb Peanut oil
      1 tb Rice wine vinegar
           Salt & fresh ground white
           -pepper to taste
      8 lg Raw shrimp; shelled &
    1/4 c  Chinese barbecue sauce
      1 tb 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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Recipe ID 32952 (Apr 03, 2005)

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