For Shrimp Hash

1. Heat 2 Tbsp. of canola oil in a sauté pan.
2. Add half of the garlic and coarsely chopped shrimp to pan.
3. Cook over high heat for about 15 seconds (shrimp should not be cooked through).
4. Season with salt and pepper. Finely mince shrimp and reserve in a mixing bowl.
5. Heat another 2 Tbsp. of canola oil and sauté the remaining garlic over medium heat for about 5 seconds.
6. Add the onion, bell peppers, green onions, mushrooms and basil.
7. Saute for 2 minutes.
8. Season with salt and pepper.
9. Add the cooked vegetables to shrimp with mashed potatoes and thoroughly combine.
10. Adjust the seasonings and consistency (if you need to soften the mixture some use a little hot milk with butter).
11. Form into 16 small patties.
12. Heat 2 Tbsp. of canola oil in a sauté pan or heavy bottom skillet and sauté the reserved 8 shrimp.
13. Remove shrimp after they are cooked through.
14. Then place shrimp patties in pan and sauté until nicely brown, about 1 ½ minutes per side.

For Spicy Sesame Sauce

1. Combine white wine, wine vinegar, lemon juice and shallots in a sauce pan and bring to boil over medium heat.
2. Reduce the liquid until it becomes syrupy.
3. Add the cream and reduce by half.
4. Turn the heat to low and gradually add the butter in, stirring slowly until it is all incorporated. Do not let sauce boil or it will separate.
5. Season with salt and pepper.
6. Stir in rayu, shichimi, and rice vinegar. Keep sauce warm.
7. Serve Shrimp Hash with eggs and Spicy Sesame Sauce or by itself.
8. Garnish with whole shrimp.