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Sesame-oiled shrimp are grilled and served with a lightly dressed, tender-green salad. A dose of heat is added with a drizzle of wasabi mayonnaise.
Yield: 4 Servings
Wasabi Mayonnaise
2 teaspoons wasabi powder
1⁄4 cup low-fat mayonnaise
Dressing
1⁄4 cup rice wine vinegar
3 tablespoons honey
1 cups canola oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Shrimp
12 large shrimp, peeled and deveined
2 teaspoons sesame oil
Salad
1 head Boston lettuce, torn into small pieces
1 head radicchio, torn into small pieces
2 Belgian endives, cut into 1⁄8 inch slices
8 cherry tomatoes, halved
Eggs, Milk, Shellfish
Nutritional InformationFor the wasabi mayonnaise: Combine 2 tablespoons water with the wasabi powder to make a paste. Mix the wasabi with the mayonnaise until smooth. Reserve under refrigeration until needed.
For the dressing: Whisk the rice wine vinegar and honey together in a small bowl. Slowly whisk in the oil until it is emulsified. Season the dressing with salt and pepper. Place in the refrigerator until ready to use.
For the grilled shrimp: Toss the shrimp with the sesame oil. Heat a grill pan over medium-high heat. Grill the shrimp for 2 to 3 minutes on each side or until opaque and cooked through. Place in the refrigerator until ready to use.
To assemble: Toss the greens with the vinaigrette. Divide the greens onto your plates. Arrange 3 shrimp and 2 halved cherry tomatoes on the other side of each of the serving plates. Drizzle wasabi mayonnaise over entire salad. Serve immediately.
