Recipe: Shrimp Cocktail with Oriental Touch

SHRIMP COCKTAIL WITH ORIENTAL TOUCH
Serves 4

Sauce:
2 tsp dry mustard
1/3 cup rice wine vinegar or Sake (Japanese wine)
1/3 cup soy sauce or to taste
2 tb honey
tb fresh ginger, peeled and grated (or to taste, I love it and add more)
2 garlic cloves, peeled and finely chopped
3tb oriental sesame oil
2tb Olive oil
1/8th cup green onions thinly sliced (don't be afraid to substitute for cilantrillo)

For the shrimps:
Sufficient water
24 super jumbo shrimps
1 small onion
1 tb green peppercorns
2 bay leaves

Garnish:
Mezclum
Lime wedges
Cilantrillo or cilantro sprigs

For the Sauce, in a mixing bowl, whisk, mustard, sake, soy sauce, honey, ginger, both oils, and the green onion or cilantrillo; combine well and chill. For the shrimps, in a medium pot, combine water, onion, peppercorns and bay leaves and bring to a boil. Add the shrimps until they take the usual orange color, just a few minutes. Strain in a colander and refrigerate to stop the cooking process. Once cool, peel and devein. Refrigerate again. To serve, use individual crystal cups, garnished with mezclum, top with the chilled shrimps and serve with a side serving boat with the Oriental Sauce at room temperature. Garnish with cilantro or cilantrillo sprigs.