Shrimp Cocktail with Wasabi Yogurt Sauce

Directions

1. Cool shrimp to room temperature and dry completely.

2. With a small iron skillet, toast the sesame seeds and set aside.

3. Using a peeler or mandoline, slice one cucumber avoiding the seeds, about 3- 4 thin slices.

4. Stack and julienne creating 2 1/2 inches long cucumber straws.

5. In a bowl, mix together wasabi cream, garlic, lime juice, yogurt and season to taste with salt and pepper.

6. Roll a nori sheet into a cone shape and start filling it with cucumber straws, 3 shrimps, wasabi yogurt cream sauce and sprinkle toasted sesame seeds on top.

7. Repeat the same for each serving.

8. Serve with a side of tamari soy sauce.