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Recipe developed by Chef Leslie Cairns
This recipe pairs nicely with the zucchini pancake.
Bring a large pot of water to boil.
Add shrimp and snap peas and cook until shrimp turn pink (approximately 2 minutes).
Immediately transfer shrimp and snap peas to iced water to avoid further cooking, and strain.
Make vinaigrette by whisking all its ingredients together.
Toss shrimp, snap peas, water chestnuts, and bean sprouts in vinaigrette and serve.
Note: wasabi powder is quite spicy, so less is more!!!
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