- 1 1/2 pounds cooked medium-sized shrimp peeled, deveined
- 1/4 cup soy sauce
- 2 teaspoon chopped fresh ginger root
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 2 tablespoons apple juice
- 1 1/2 teaspoons table salt
Place shrimp in a single layer in 9- by 13-inch pan.
Heat soy sauce in a small saucepan until boiling. Stir in ginger; reduce heat and simmer, uncovered, until most of the liquid is evaporated, about 5 minutes. Stir in vinegar, sugar, apple juice and salt. Pour mixture over shrimp; cover and refrigerate for at least 2 hours.
Arrange shrimp on a serving platter, drizzle with any remaining marinade and serve with toothpicks.
This recipe yields 10 servings; about 4 shrimp per serving.
Points® Value: 2