Yield: 8-10 servings Ingredients: 1 lb. Shrimp, 31/40 ct., peeled, deveined, tails removed 1 lb. Sweet potato, peeled, julienne cut 1/2 cup Scallions, minced 1 tbsp. Parsley, chopped 2 each Eggs, beaten 1 cup Rice flour 1/4 cup Water to taste Salt to taste Fresh ground black pepper as needed Canola oil for frying 6 oz. Baby salad greens as needed Chef Larry's Wasabi Vinaigrette (recipe follows) 1/2 cup Baby red tomatoes, halved For Chef Larry's Roasted Red Pepper Aioli: 2 each Red bell peppers, fire roasted, peeled and seeded 1 cup Mayonnaise 1/4 cup Onion, finely minced 4 each Garlic cloves, roasted 1 tsp. Lemon juice, fresh 1 tsp. Parsley, chopped to taste Salt to taste Fresh ground black pepper Method: Prepare Chef Larry's Wasabi vinaigrette per recipe, reserve. Prepare Chef Larry's Roasted Red Pepper Aioli by combining ingredients in a food processor. Pulse, then puree (blend) until smooth. Season to taste with salt and fresh ground black pepper, reserve. Combine eggs and water. Place rice flour in a bowl and slowly add egg and water mixture while whisking to form a batter. Fold in shrimp, sweet potato, scallions and parsley.Season with salt and fresh ground pepper. Heat oil a shallow fry pan. Carefully spoon mixture into oil to form thin "cakes". Cook until golden brown and crispy on both sides. Remove, drain off excess oil and place on absorbent paper. Place salad greens and tomatoes in a bowl. Add a small amount of Chef Larry's Wasabi Vinaigrette and toss lightly. Portion dressed greens on serving plates and top with shrimp and sweet potato cake. Serve with Chef Larry's Roasted Red Pepper Aioli. Wasabi Vinaigrette Yield: 1 Cup Ingredients: 1/2 tsp. Shallots, minced 1/2 tsp. Garlic, minced 1/2 tsp. Wasabi 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, Wasabi 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.