Recipe - Gingered Shrimp Appetizer

2 tablespoon Teriyaki sauce
1 One half teaspoon Chopped pared ginger root
2 tablespoon Rice vinegar
1 teaspoon Dry sherry
One half teaspoon Granulated sugar
1 ds Salt
8 ounce Shelled, deveined cooked
large shrimp
One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini