1 ts Wasabi powder
1 tb Warm water
4 tb Mayonnaise
2 tb Fresh lime juice
2    Heads Belgian endive-3 oz ea
1 c  Watercress; large stems
-removed; washed & dried
6 tb Peanut oil
1 tb Rice wine vinegar
Salt & fresh ground white
-pepper to taste
8 lg Raw shrimp; shelled &
-deveined
1/4 c  Chinese barbecue sauce
1 tb Japanese preserved ginger
-(Sushooga); slivered

Dissolve wasabi in warm water. Stir well with spoon to create a smooth
paste. Whisk paste into mayonnaise & add 1 Tbs lime juice. Whish well and
reserve in serving dish. With damp cloth, remove dirt from endive. Slice
heads in half lengthwise. Cut off tough core at base. Slice halves
crosswise into 1-inch pieces. Toss endive with watercress & refrigerate
until needed. Whisk together 4 Tbs peanut oil with 1 Tbs lime juice. Season
to taste with salt and pepper. Set aside. Heat 2 Tbs peanut oil in saute
pan. Season shrimp with salt & pepper. Saute on one side 2 minutes, turn
and add barbecue sauce. Simmer 2 minutes, making sure to coat shrimp well.
Remove from heat. Toss ginger, endive & watercress with dressing. Place on
platter & lay shrimp on top of greens and top with sauce from pan. Serve
with wasabi mayonnaise as dip for shrimp.

STARS & STRIPES, 6 DEC 92

FROM SALADS BY LEONARD

SCHWARTZ

,