Spicy Shrimp Hand Roll

• 1/2 pound cooked shrimp peeled and deveined
• 3 tablespoons mayonnaise
• 1 teaspoon Sriracha or to taste
• 1/4 pound asparagus blanched
• 1 zucchini ends trimmed, cut into 4-inch pieces
• 1 cucumber ends trimmed, cut into 4-inch pieces
• soy sauce optional

1. Chop shrimp into 1/2 -inch pieces. Combine mayonnaise and Sriracha in medium bowl. Add shrimp and toss to combine. Can be made up to 4 hours ahead.
2. Attach Vegetable Sheet Cutter Attachment to KitchenAid(R) Stand Mixer. Insert the food holder and zucchini/cucumber adapter in the center of both ends of zucchini section, aligning the red marks. Secure zucchini and food holder onto attachment. Insert food skewer through zucchini/cucumber adapter and all the way through zucchini. Attach Thick Blade to attachment. Position bowl under blade to catch zucchini. Turn Stand Mixer to Speed 2 and position blade against zucchini to process. Repeat with remaining zucchini and cucumber sections.
3. Cut zucchini and cucumber sheets into 6-inch pieces. Yields about 12-14 sheets. Evenly spread sheets out onto work surface. Absorb moisture with paper towel, if needed. Stack 1 cucumber sheet on top of zucchini sheet. Divide shrimp mixture between stacked sheets, and top with 1 or 2 asparagus spears. Roll tightly into a cone shape. Secure with a pick, if needed.
4. Serve immediately with optional soy sauce. Can be made 2 hours ahead and stored in refrigerator.

shrimp, mayonnaise, sriracha, blanched, zucchini, cucumber, soy sauce

Taken from www.yummly.com/recipe/Spicy-Shrimp-Hand-Roll-2143564 (may not work)