Makes 4 to 6 servings
1 teaspoon wasabi powder
2 teaspoons water
¾ cup ketchup
2 tablespoons prepared horseradish
1 ripe avocado, peeled, pitted, and diced
1 teaspoon fresh lemon juice
1 pound frozen extra-large (31/40) cooked shrimp, peeled deveined, tails on, thawed
1 small head red leaf lettuce, julienned
1 lemon, cut into thin wedges
In a small bowl, mix the wasabi powder with the water and let stand for 10 minutes. Stir in the ketchup and horseradish. Serve in a small dish or glass.
Toss the avocado with the lemon juice; set aside.
To serve, place the cocktail sauce in the center of a serving dish. Place the lettuce on the bottom of the dish, around the cocktail sauce. Layer the avocado on top of the lettuce and intersperse the lemon wedges. Arrange the shrimp around the outside of the dish.