Ingredients
1 tablespoon wasabi paste (Japanese horseradish)
1 cup low fat mayonnaise
2 pounds large raw shrimp, peeled and deveined
3 tablespoons soy sauce
1 tablespoon vegetable oil
15 large slices pickled ginger
30 8-inch wooden skewers, pre soaked in water
1 small bunch cilantro
1 teaspoon ground black pepper
Preparation
Make sauce by blending wasabi paste and mayonnaise. Set aside. If hot weather, keep chilled until ready to serve. (Can be made 1 day ahead and brought to the stadium the next day.) In a large bowl combine shrimp, soy sauce, and vegetable oil. Marinate shrimp for 15 minutes, stirring occasionally. Build skewers by alternating 2 shrimp and 1 ginger slice on each. Cook on a medium hot grill, about 2 minutes per side. Meanwhile place a bowl of the wasabi sauce on a large serving platter and line the rest of the platter with cilantro. When shrimp skewers are done, arrange on top of the cilantro and sprinkle with the black pepper.
