Gingered Shrimp

1 1/2 pounds medium shrimp, cooked, peeled and deveined
1/4 cup soy sauce
2 teaspoons finely chopped gingerroot
1/4 cup white vinegar
2 tablespoons sugar
2 tablespoons sweet sake or apple juice
1 1/2 teaspoons salt
2 to 3 tablespoons thinly sliced green onion


Arrange shrimp in single layer in shallow glass or plastic container.

Heat soy sauce to boiling in 1-quart saucepan; add gingerroot. Reduce heat;
simmer 5 minutes or until most of the liquid is absorbed. Stir in vinegar,
sugar, sake and salt. Pour over shrimp. Cover with plastic wrap and
refrigerate at least 2 hours but no longer than 12 hours.

Remove shrimp from marinade with slotted spoon; arrange on serving plate.
Sprinkle with onions.

Makes 40 to 45 shrimp
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.