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Ingredients

• 16 each Shrimp, 16/20 size, peeled, deveined, tail-on


• 4 each Bamboo skewers soaked in water


• as needed Chef Larry's Asian Spice (recipe follows)


• 8 each Red pear or grape tomatoes, halved


• 20 each Cucumber slices, thin


• 5 oz. Fresh petite salad greens


• as needed Chef Larry's Wasabe Vinaigrette (recipe follows)


• to garnish Chives, minced

For the Roasted Red Pepper Aioli

• 1/4 cup Roasted red peppers, pureed


• 1/2 tsp. Garlic, minced


• 1/2 cup Light mayonnaise


• 1 each Fresh squeezed lemon


• 6 each Large basil leaves, minced


• 1 tsp. Parsley, chopped


• to taste Salt


• to taste Fresh ground black pepper

Method
Prepare Chef Larry's Asian Spice and Wasabe Vinaigrette per recipes, reserve. Prepare Roasted Red Pepper Aioli by combining roasted red pepper puree, mayonnaise, garlic, lemon, fresh basil and parsley in a mixing bowl. Mix thoroughly and season with salt and pepper. Reserve.

Preheat grill. Place shrimp (4 per serving) on skewers and season with Chef Larry's Asian Spice. Place seasoned shrimp skewers on grill. Cook until slightly firm and opaque (about 3 minutes on each side). Place cucumber slices in the center of the serving plates in a circular pattern. Toss petite salad greens with Chef Larry's Wasabe Vinaigrette and place over cucumber slices. Arrange grilled shrimp around dressed greens and place a dollop of Roasted Red Pepper Aioli next to each shrimp. Garnish with tomatoes and chives.

Makes 4 Servings

Chef Larry's Notes

Roast red peppers by charring skin over an open flame. Cool and place under cold running water to remove skin, stem and seeds. Puree in a food processor or blender.

Chef Larry's Asian Spice

Ingredients

• 2/3 tsp. Cayenne pepper


• 1 tsp. Ground cloves


• 1 tsp. Curry powder


• 1 tsp. Ground ginger


• 1 tsp. Ground cinnamon


• 1/2 cup Paprika


• 2 tsp. Granulated garlic


• 1/4 cup Salt


• 1 tsp. Black pepper

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

Makes 1 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


• to season Salt


• to season Fresh ground black pepper

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