“This is a very easy dish to prepare and does not take more than 15 minutes,” says Zod Arifai, executive chef/co-owner of Daryl in New Brunswick. “It can be prepared ahead of time and kept in the refrigerator. We use size U12 (super colossal) shrimp. Most markets sell the extra-jumbo size (16-20 count).”
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“This version is a little simpler than what we serve in the restaurant. There we add rings of peeled, cored pear, which you can add also, if you like.”
16 raw large shrimp (U12 or 16-20 count)
1 tsp. kosher salt
1/2 cup mayonnaise
1 teaspoon wasabi
Extra virgin olive oil
For the Shrimp:
Heat 2 quarts water and salt to 180 degrees. Slowly drop shrimp into water. Turn off heat, and let sit in water for about 8 minutes. Do not boil shrimp; they should be gently poached to remain succulent. Strain the shrimp and let cool.
For the Mayonnaise:
Mix mayonnaise and wasabi. Refrigerate.
Cut avocado to desired shape.
Slice or quarter radish.
Add 1/2 Tbs. wasabi mayo to plate and smear.
Add avocado to plate, scattered.
Place 4 shrimp on each plate
Scatter radish all over.
Drizzle with olive oil and fresh lemon juice
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