Title: Gingered Shrimp Appetizer
Categories: Seafood Appetizer
Yield: 4 Servings

2	tb	Teriyaki sauce
1 1/2	ts	Chopped pared ginger root
2	tb	Rice vinegar
1	ts	Dry sherry
1/2	ts	Granulated sugar
1	ds	Salt
8	oz	Shelled, deveined cooked large shrimp
1/2	md	Cucumber, pared, cut into sticks

In small flameproof container or metal measuring cup bring teriyaki sauce to a boil. Reduce heat to low, add ginger, and let simmer until liquid is slightly reduced, about 3 minutes. Add vinegar, sherry, sugar, and salt and stir to combine; let simmer 3 minutes. In glass or stainless -steel container large enough to hold shrimp in single layer arrange shrimp,; pour in teriyaki mixture aand toss to coat. Cover with plastic wrap and refrigerate for at least 3 hours. Use slotted spoon to remove shrimp to serving plate. Pour marinade into small bowl and serve as dipping sauce with shrimp and cucumber.

Makes 4 servings

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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