Gingered Shrimp

Ingredients

1 1/2

lb cooked deveined peeled medium shrimp, thawed if frozen

1/4

cup soy sauce

teaspoons chopped gingerroot

1/4

cup white vinegar

tablespoons sugar

tablespoons sake or apple juice

1 1/2

teaspoons salt

or 3 medium green onions, thinly sliced (2 to 3 tablespoons)

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1

In 11x7-inch glass or plastic container, arrange shrimp in single layer. In 1-quart saucepan, heat soy sauce to boiling over high heat. Stir in gingerroot; reduce heat to medium. Simmer uncovered about 5 minutes or until liquid is reduced by half. Stir in vinegar, sugar, sake and salt; pour over shrimp. Cover; refrigerate 2 to 3 hours.
2

Remove shrimp from marinade with slotted spoon; arrange on serving plate. Discard marinade. Sprinkle onions over shrimp. Serve shrimp with toothpicks.

Because these shrimp will be eaten with the fingers, purchase shrimp with the tails on for a prettier look. Provide a small bowl for the tails.
This shrimp is perfect to bring to a party. You can remove it from the marinade and place in a shallow bowl. Cover with plastic wrap to tote to the gathering.