2 tb Teriyaki sauce 1 1/2 ts Chopped pared ginger root 2 tb Rice vinegar 1 ts Dry sherry 1/2 ts Granulated sugar 1 ds Salt 8 oz Shelled, deveined cooked -large shrimp 1/2 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 INTERNAT
IONAL COOKBOOK] Posted by Fred Peters.
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