1 1/2 lb frozen shrimp, shelled and deveined
1/4 c soy sauce
3 oz gingerroot, chopped
1/4 c vinegar
2 Tb sugar
2 Tb sweet sake
or dry sherry
1 1/2 ts salt
3 Tb thinly sliced green onion
Cook shrimp as directed on package; drain. Arrange shrimp in single
layer in glass or plastic container, 12x7 1/2 x2 inches. Heat soy sauce to
boiling; add gingerroot. Reduce heat; simmer uncovered until most of the
liquid is absorbed, about 5 minutes. Stir in vinegar, sugar, sake and salt;
pour over shrimp. Cover and refrigerate at least 2 hours.
Remove shrimp from marinade with slotted spoon; arrange on serving
plate. Garnish with green onion.
60 to 65 Shrimp. WALT
