Categories: Fish/sea, Appetizers 
      Yield: 4 servings 
  
      2 tb Teriyaki sauce                      1 ds Salt 
  1 1/2 ts Chopped pared ginger root           8 oz Shelled, deveined cooked 
      2 tb Rice vinegar                             -large shrimp 
      1 ts Dry sherry                        1/2 md Cucumber, pared, cut into 
    1/2 ts Granulated sugar                         -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] Posted by Fred Peters.