Sautéed Shrimp with Wasabi Mayonnaise

Sautéed Shrimp with Wasabi Mayonnaise

A touch of wasabi in the mayonnaise adds just the right amount zing
to the sautéed shrimp. Leave the tails on when peeling the shrimp to
make them easy to grab and dip.

Serves 6

Ingredients:

1 lb large shrimp (25–30 count)
3 TB organic extra virgin olive oil
1 TB finely chopped garlic
2 TB grated fresh ginger
1 tablespoon lime juice
freshly ground pepper

3/4 cup mayonnaise
1 TB grated fresh ginger
2 tsp finely grated lime zest
1 tsp lime juice
1/2 tsp sugar
2–4 teaspoons wasabi paste*, to taste

Directions:

1. Peel shrimp down to the last knuckle so that there is enough peel on the tail to make them easy to pick up. Marinate shrimp in olive oil, garlic, ginger and lime juice for 15 minutes. Sauté shrimp until pink. Season with pepper and place on a serving platter. Stir together mayonnaise, ginger, lime zest and juice, sugar and 2 teaspoons of wasabi paste. Taste and add more wasabi until it has some spiciness without being overwhelming. Serve with the shrimp. *Wasabi paste is usually available at our sushi counters.
   

Nutrition Info
Per Serving (122g-wt.): 360 calories (280 from fat), 31g total fat, 4g saturated fat, 0g dietary fiber, 16g protein, 3g carbohydrate, 125mg cholesterol, 340mg sodium

http://www.wholefoo dsmarket. com/recipes/ seafood/shrimp_ wasabimayo- wc.html