Guest Author - Kate Werdebaugh

Serves 4

1 1/2 lb frozen shrimp, shelled and deveined
1/4 cup soy sauce
3 oz gingerroot, chopped
1/4 cup vinegar
2 Tbs sugar
2 Tbs sweet sake or dry sherry
1 1/2 tsp salt
3 Tbs thinly sliced green onion

Cook shrimp as directed on package. Drain liquid from cooked shrimp. Arrange shrimp in single layer in a large glass or plastic container. 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.