Rough day today you guys. Long day at work and it is way too cold out for my liking. I had to deal with subzero temperatures, so by the time I walked through the door, I was just mumbling to myself.
But now, blessedly, I have changed into comfortable clothes and am sitting down with dinner and a glass of wine. The world is looking up.
Shrimp with Wasabi Vinaigrette
- 6 shrimp, peeled and deveined
- ½ tsp. Mirin
- 1 tsp. rice wine vinegar
- 2 T. wasabi cream (or 2 T. sour cream mixed with wasabi paste)
- ¼ avocado, diced
- ¼ roma tomato, diced
- 1 T. diced onion
- 1 lime, juiced
- Sriracha hot sauce
- Blended oil
Whisk together the wasabi cream, vinegar and Mirin. Set aside
Heat 1 T. of oil in a small pan. Season the shrimp with salt and pepper. Add them to the pan and cook for 2-3 minutes on the first side and 1-2 minutes on the second side. The shrimp should be pink and just starting to curl.
While the shrimp cook, combine the avocado, onion and tomato with ½ of the vinaigrette and half of the lime juice. Put the avocado mixture in the middle of a plate.
Place the shrimp around the avocado salad. Put a few dots of Sriracha on the plate and drizzle the shrimp with the remaining vinaigrette and lime juice.