Poach shrimp in 2 quarts salted water until cooked through (3 minutes). Remove and chill in ice water.
Salsa: Mix all ingredients and season with salt and pepper.
To serve: Arrange 4 oversized martini glasses (about 10 oz) with salsa. Divide salsa evenly among the 4 glasses. Arrange 4 shrimp per glass. Garnish each with olive and lime slice. Make a web design on 4 separate plates with the cocktail sauce and wasabi, aioli. Place 1 glass on each plate and serve.
Ocean Garden Products, Inc. and Chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ