“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.”
Serves: 4
Ingredients:
16 raw large shrimp (U12 or 16-20 count)
1 tsp. kosher salt
1/2 cup mayonnaise
1 teaspoon wasabi
Avocado
Radish
Extra virgin olive oil
Lemon
Preparation:
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.
To Plate:
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
Enjoy!