Ingredients
- 1/2 cucumber
- 120 gr shelled
- 30 ml teriyaki sauce
- 30 ml rice vinegar
- 5 ml dry sherry
- 3 gr pared ginger root (chopped)
- 2 gr granulated sugar
- 1 gr salt
-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 INTERNATIONAL COOKBOOK]
