Lemongrass & Ginger Poached Shrimp Cocktail & Wasabi Pineapple Sauce

Serves :4-6 people as appetizer
Cooking Time: 20-25 minutes

Ingredients:
2 lb Bag Frozen Shrimp size (13/15 or 16/20 Uncooked Headless, Peeled & Deveined Shrimp with Tails.)
Poaching liquid
6 Cups Water
1 Lemon, cut into rings
3 Lemongrass Stocks, ends only (about 3 inch) chopped finely
1 Head Garlic, cut in half
3 Tablespoons Ginger, chopped finely
2 Tablespoons Kosher Salt
Cocktail Sauce
1-12 ounce Bottle Chili Sauce
1 Tablespoon prepared Wasabi Paste
½ cup Dole 100% Pineapple Juice Concentrate

Directions:
Carefully cut away the cantaloupe peal and discard the seeds. Cut the melon into small piece, toss into a blender and blend to a fine puree. Measure 2 cups of water and heat up in the microwave until it reaches a boil. Pour the hot water into a bowl with the lemon Jell-O mixture and stir until completely dissolved. Add the cantaloupe puree and set aside. Next wash and peal the Asian pear and dice into small pieces. Wash the blueberries and add all the fruit to the puree. To complete the dish you can either pour the entire mixture into a glass dish/bowl or distribute evenly between the individual plastic cups or glass cups. Place into refrigerator for 60-90 minutes or until firm.

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