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Japanese Shrimp and Avocado Appetizers Recipe

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This recipe for Japanese Shrimp and Avocado Appetizers, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008


1/4 cup reduced-calorie mayonnaise
1 tsp wasabi powder, wasabi paste
1/2 tsp soy sauce
1/2 large cucumber(s), seedless, cut into twenty-four 1/4-inch-thick slices
1/2 medium avocado, quartered and then cut into 24 slices
8 oz cooked shrimp, about 24 small, peeled and deveined
2 Tbsp radishes, finely chopped
24 piece mint leaves, small

To make wasabi mayonnaise, in a small bowl, stir together mayonnaise, wasabi powder (or paste) and soy sauce until smooth.

To assemble appetizers, place cucumber slices on a serving platter and spread each with 1/2 teaspoon of wasabi mayonnaise. Place a slice of avocado on top and then top each with a shrimp; sprinkle with radish and top with a mint leaf. Yields 2 appetizers per serving.

if you can not find the wasabi mayo you can substitute wasabi powder.




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