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Ingredients

20 Shrimp, 16/20 ct.
as needed Chef Larry's Cajun Spice (recipe follows)
as needed Olive oil
for service Chef Larry's Saki Dipping Sauce (recipe follows)
as needed Chef Larry's Wasabe Vinaigrette (recipe follows)
4 oz. Spring baby lettuces
12 each Tomato wedges
12 each Cucumber slices
to garnish Cilantro sprigs

Asian Vegetable Slaw

1 each Cucumber, medium, peeled, deseeded, cut into thin strips
1/2 cup Daikon (Japanese radish), peeled, cut into thin strips
3 Scallions, thinly sliced
1 Tomato, cut into thin strips
1/2 cup Carrot, cut into thi strips
2 tsp. Seasoned Rice Wine Vinegar
2 tsp. Red Wine Vinegar
1 1/2 tsp. Sugar, granulated
2 tsp. Olive Oil
1 tsp. Cilantro, fresh, minced
Salt to taste
Fresh ground black pepper to taste

Method
Prepare Chef Larry's Saki Dipping Sauce and Ginger Vinaigrette per recipes, reserve. Prepare cucumber, Daikon, tomato, carrot, scallions and cilantro. Place in non-reactive mixing bowl (glass, plastic or stainless steel). Add remaining ingredients and mix thoroughly. Adjust seasoning. Allow flavors to develop under refrigeration for at least one hour before serving.

Heat a saute pan over medium high heat. Season shrimp with Chef Larry's Cajun Spice. Add a small amount of olive to pan and add seasoned shrimp. Sear for 3-4 minutes on each side. Remove cooked shrimp, keeping warm. Lightly dress lettuces with Ginger Vinaigrette and off-set in the center of serving plates.

Place Asian Vegetable Slaw next to dressed greens and dot plate with Saki Dipping Sauce. Place seared shrimp (5 per serving) on Saki Dipping Sauce. Garnish with tomato wedges, cucumber slices and cilantro sprigs. Drizzle with additional Saki Dipping Sauce.

Makes 4 Servings

Chef Larry's Saki Dipping Sauce
Ingredients

4 tsp. Rice wine or Saki
1/4 cup Tomato ketchup
4 tsp. Rice wine vinegar
4 tsp. Soy sauce
4 tsp. Worcestershire sauce
4 tsp. Sugar
4 tsp. Yellow mustard
1/4 tsp. Ground allspice
1/8 tsp. Ground clove
1 Garlic clove, minced

Method
Combine ingredients in a bowl and mixing well. Reserve under refrigeration until service. Use a dipping sauce for grilled seafood and poultry.

Makes 2/3 cup

Chef Larry's Wasabe Vinaigrette
Ingredients

1/2 tsp. Shallots, minced
1/2 tsp. Garlic, minced
1/2 tsp. Wasabe paste
1 tsp. Dijon mustard
1/2 tsp. Sugar
1/4 cup Rice wine vinegar
2/3 cup Olive oil
Salt to season
Fresh ground black pepper to season

Method
Combine shallot, garlic, Wasabe paste Dijon mustard, sugar and rice wine vinegar in a bowl and whisk. Gradually whisk in the olive oil. Season with salt and fresh ground black pepper. Reserve under refrigeration until service.

Makes 1 cup

Chef Larry's Cajun Spice
Ingredients

1/2 cup Paprika
1/2 tsp. Cayenne pepper
1 tsp. Black pepper
1/4 cup Thyme leaves
1/4 cup Oregano leaves
2 tsp. Granulated garlic
1/4 cup Salt

Method
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.

Makes 1 cup