Tiger Shrimp Skewers with Tomato Horseradish-Nectarine Salsa
16 Each U 13-15 Tiger Shrimp, de-veined
1 Cup Tomato Ketchup
1 Tbsp (1/2 Oz) Wasabi Powder
Juice from 1 Lemon
1 Tbsp (1 Oz) Fresh Horseradish, grated
4 Each Nectarines
1/4 Lb (4 Oz) Fresh Tomatoes, skinned and finely chopped
1 Tbsp (1 Oz) Cilantro, chopped
1/2 Tbsp (1/2 Oz) Rice Wine Vinegar
1 Tbsp (1 Oz) Simple Syrup*
1 Tbsp (1 Oz) Sesame Seeds
Salt and Pepper, to taste
2 Tbsp (2 Oz) Extra-Virgin Olive Oil
1 Tbsp (1 Oz) Water
Skewer shrimp through tail and up through back vertebrae, season with salt and pepper, brush with olive oil, grill on open grill, turning frequently.
Dilute wasabi powder with water. Then add lemon juice, ketchup, and horseradish.
Dice nectarines evenly. Add chopped tomatoes, cilantro, rice vinegar, and simple syrup. Season with salt and pepper and allow to marinate for 2 hours. Sprinkle with sesame seeds and serve with salsa and tomato horseradish.