The Bernerhof Inn

Glen, New Hampshire

Speciality Recipe

Warm Salad of Smoked Shrimp with
Pickled Ginger and Wasabi Vinaigrette

Ingredients Dressing:

2 Tablespoons shallots, chopped finely

1 cup rice wine vinegar

2 Tablespoons salad or peanut oil

1 Tablespoon white sesame seeds, toasted

2 Tablespoons pickled ginger, chopped finely

1 Tablespoon wasabi powder

1 Tablespoon tamari

1 Tablespoon lime juice

sugar to taste.

Ingredients Salad:

pickled ginger and wasabi dressing (from above)

24 each 16-20 shrimp

assorted bitter salad greens

2 Tablespoons olive oil

2 cloves garlic, minced

1 cucumber, peeled seeded and thin sliced

2 carrots, julienned

Dressing: Combine all ingredients in a small non-reactive bowl. Allow flavors to mingle for at least 40 minutes before using.

Salad: Smoke shrimp in the shell over hardwood just until done. Peel, devein, and toss with olive oil and garlic. Let stand at least 5 minutes. To serve, divide salad greens among 8 plates. Place a small mound of carrot julienne in center. Arrange 3 shrimp around each carrot mound and sprinkle cucumbers around shrimp. Drizzle with dressing and serve.

Serves: 8

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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