Combine all ingredients in a bowl and mix well. Refrigerate until use.
Combine all ingredients in a bowl and mix well. Refrigerate until use.
Combine Wasabi powder and water together to form a stiff ball. Add heavy cream to Wasabi ball and whisk until smooth cream is achieved. Refrigerate until use. (You may add or subtract cream to get desired consistency)
Combine first five ingredients in a bowl and mix well. Refrigerate until use.
Pulse all ingredients in a food processor except peanut oil, until incorporated. Add peanut oil in a steady steam while processor is running until mixture is smooth. Remove and refrigerate until use.
Puree first 4 ingredients in food processor, remove to bowl. Fold in cilantro and shallots and refrigerate until use.
Puree whole tomatoes in food processor until smooth. Sautee garlic in olive oil, do not let brown! Add tomatoes to oil and garlic mixture. Boil, reduce to simmer, add chipotle powder and basil and let go for 10 minutes. Remove from heat and refrigerate until use.
Boil, steam, sauté or roast shrimp until translucency is gone. Keep warm until ready to plate, or refrigerate and re-warm at serving time.
You may do this a little ahead of the serving, but not too long, as sauces may start to run out on the plate. Place your re-warmed shrimp or hot shrimp, one on each sauce combination and serve.
Use one large platter if you don’t have a separated platter. Use assorted coatings on shrimp, like tempura, black or white sesame seeds, ground peanuts, Wasabi peas, etc. Serve shrimp cold if you like, which will give you more time with your guests. Garnish with fresh lime or lemon, fresh cilantro or fresh chives.