Shrimp Appetizer with Japanese Mayonnaise

Directions

1. 1

   Step 1

   

   Thaw the shrimp in advance: place them in their packaging on a plate, put in the refrigerator, and leave for 6–8 hours or overnight. Prepare a deep bowl.

2. 2

   Step 2

   

   Wash the chili pepper, cut in half, remove the seeds, and finely chop the flesh. Grate the zest from two limes, trying to avoid the bitter white part. Set aside ⅓ of the zest for the sauce.

   TipIf you want the dish spicier, don't remove the seeds from the pepper. But if you prefer a milder flavor, scrape out the seeds along with the membranes.

3. 3

   Step 3

   

   In a bowl, mix most of the zest and the chopped chili pepper. Add the shrimp, mix. Cover the bowl with plastic wrap and refrigerate for 1 hour.

4. 4

   Step 4

   

   Finely chop the green onions. Combine the chopped onions with mayonnaise, wasabi, rice vinegar, the reserved zest, and the juice of half a lime. Mix the sauce thoroughly and transfer to a sauce dish.

5. 5

   Step 5

   

   Remove the shrimp from the refrigerator and transfer them to a serving dish. Serve the seafood with the sauce. If desired, garnish the dish with lime slices and green onions.