Name: Gingered Shrimp Appetizer
Ingredients: 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

Surely it is not wrong for us to think and talk about Heaven. I like to find out all I can about it. I expect to live there through all eternity. If I were going to dwell in any place in this country, if I were going to make it my home, I would inquire about its climate, about the neighbors I would have – about everything, in fact, that I could learn concerning it. If soon you were going to emigrate, that is the way you would feel. Well, we are all going to emigrate in a very little while. We are going to spend eternity in another world… Is it not natural that we should look and listen and try to find out who is already there and what is the route to take?

D.L. Moody

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood, Appetizers	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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 INTERNATIONAL COOKBOOK] Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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