Garlic Chili Shrimp With Bean Sprout Salad

• 1/2 cup mayonnaise
• 2 tbsp lime juice
• 2 tsp wasabi
• 2 None cucumbers, deseeded, cut into wedges
• 1 None green pepper, deseeded, thinly sliced
• 1 (8 oz) can sliced water chestnuts, rinsed, drained
• 3 None green onions, finely shredded
• 3 oz bean sprouts
• 3 oz garden cress
• 3 tbsp fresh mint leaves
• 1 tbsp fresh Thai basil leaves, finely shredded
• 2 tbsp Japanese soy sauce
• 10.5 oz raw shrimp, peeled, deveined, tails intact
• 1 None red Thai chili, finely chopped
• 2 cloves garlic, minced

1. Combine mayonnaise, lime juice and wasabi in a small bowl. Set aside. Combine cucumbers, pepper, chestnuts, green onions, bean sprouts, cress, herbs and soy sauce in a medium bowl. Set aside.
2. Combine shrimp, chili and garlic. Season. Oil a nonstick frying pan and place over medium heat. Cook shrimp until just cooked through. Serve with wasabi mayonnaise and bean sprout salad.

mayonnaise, lime juice, wasabi, cucumbers, green pepper, water chestnuts, green onions, bean sprouts, cress, mint leaves, basil, soy sauce, shrimp, red thai chili, garlic

Taken from recipes-plus.com/api/v2.0/recipes/33048 (may not work)