3/4 C. mayonnaise

1 T. grated fresh ginger

2 tsp. lime zest

1 tsp. fresh lime juice

1/2 tsp. sugar

2-4 tsp. wasabi paste, to taste

 

1 lb shrimp, cleaned and peeled

3 T. extra virgin olive oil

1 T. finely chopped garlic

2 T. grated fresh ginger

1 T. fresh lime juice

fresh ground black pepper, to taste

 

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. Remove to a serving dish and don’t forget to bring the wasabi mayo out of the fridge.