Categories: Seafood, Salads 
      Yield: 1 servings 
  
  1 1/2 lb Shrimp, cooked 
    1/4 c  Vinegar, white wine 
      1 tb Lemon juice 
      1 ts Sugar 
      2 c  Celery 
    3/4 c  Oil 
      2 tb Water 
  1 1/2 ts Ginger 
    1/2 ts Salt 
      2 c  Carrot 
  
  Mix together all ingredients except shrimp and vegetables. Pour half 
  over shrimp and half over the vegetables. Marinate for an hour, drain 
  and serve over lettuce or sprouts.