Japanese Shrimp & Avocado Appetizers

Ingredients

• 1/4 cup(s) reduced-calorie mayonnaise
• 1 tsp wasabi powder, wasabi paste
• 1/2 tsp soy sauce
• 1/2 large cucumber(s), seedless, cut into twenty-four 1/4-inch-thick slices
• 1/2 medium avocado, quartered and then cut into 24 slices
• 8 oz cooked shrimp, about 24 small, peeled and deveined
• 2 tbsp radishes, finely chopped
• 24 piece(s) mint leaves, small

Instructions
To make wasabi mayonnaise, in a small bowl, stir together mayonnaise, wasabi powder (or paste) and soy sauce until smooth.

To assemble appetisers, place cucumber slices on a serving platter and spread each with 1/2 teaspoon of wasabi mayonnaise. Place a slice of avocado on top and then top each with a shrimp; sprinkle with radish and top with a mint leaf. Yields 2 appetizers per serving.

about 60 cals per serving.