Shrimp Cocktail With Wasabi Yogurt Sauce

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6 jumbo shrimp, peeled and cooked

3 thin slices from 1 cucumber, julienne

2 sheets Nori (package of dried sea vegetable sheets used for sushi)

2 tablespoons of wasabi cream

1 garlic clove pressed

1 teaspoon fresh lime juice

1 6oz Stonyfield Whole Milk Plain Yogurt

Sea salt and fresh ground black pepper to taste

1 tablespoon roasted sesame seeds

2 tablespoons tamari soy sauce, serve on the side

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