Gingered Shrimp Appetizer
(Makes 4 Servings)
8 oz shelled, de-veined cooked large shrimp 1½ tsp chopped pared ginger root
½ medium cucumber, pared and cut into sticks 2 Tbsp teriyaki sauce
2 Tbsp rice vinegar 1 tsp dry sherry
½ tsp granulated sugar dash of salt
In a metal measuring cup or other small flameproof container, 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, salt, and stir to combine; let simmer for 3 minutes. In glass or stainless-steel container that is large enough to hold shrimp in a single layer, arrange shrimp. Pour in teriyaki mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 3 hours. Using slotted spoon, remove shrimp from marinade to a serving plate; pour marinade into bowl and serve as dipping sauce with shrimp and cucumber.