Recipe by FlemishMinx
These shrimp are indeed garlicy, and the mayonnaise spicy--that's why we love them so much-- but be forewarned. The wasabi mayonnaise also makes a nice dip for crudites. Preparation time includes marinating time for the shrimp
- 3⁄4 cup mayonnaise
- 1 tablespoon grated fresh ginger
- 2 teaspoons lime zest
- 1 teaspoon fresh lime juice
- 1⁄2 teaspoon sugar
- 2 -4 teaspoons wasabi paste, to taste
FOR THE SHRIMP
- 1 lb shrimp, cleaned and peeled
- 3 tablespoons extra virgin olive oil
- 1 tablespoon finely chopped garlic
- 2 tablespoons grated fresh ginger
- 1 tablespoon fresh lime juice
- fresh ground black pepper, to taste
Directions See How It's Made
- Stir together all the ingredients for the wasabi mayonnaise, beginning with 2 tsp wasabi paste, adding and tasting until you achieve your desired level of spiciness; place in the refrigerator until needed.
- Stir together all the"FOR THE SHRIMP" ingredients, EXCEPT the shrimp.
- When thoroughly combined, pour over the shrimp, and mix well making sure that each piece is well covered with the marinade.
- Place in the refrigerator and allow to marinate 15 minutes; do not go much beyond this time, or the lime juice will begin to"cook" the shrimp, making them tough.
- Put the shrimp (marinade and all) in one layer in a large dry non-stick frypan over medium-high heat, season with pepper to your taste and saute just until pink.
- I usually get them arranged in one layer, and by this time the first ones are beginning to color; I immediately begin to turn them over one by one and by then the first ones are ready to come out of the pan; by the time I've gotten to the last one they will all be cooked to my liking.
- Remove to a serving dish and don't forget to bring the wasabi mayo out of the fridge.