Gingered Shrimp

 

1 1/2

lb cooked deveined peeled medium shrimp, thawed if frozen

1/4

cup soy sauce

2

teaspoons chopped gingerroot

1/4

cup white vinegar

2

tablespoons sugar

2

tablespoons sake or apple juice

1 1/2

teaspoons salt

2

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

• 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.