Categories: Seafoods, Japanese
 Yield: 4 servings
   1 1/2 lb frozen shrimp, shelled and deveined
     1/4 c  soy sauce
       3 oz gingerroot, chopped
     1/4 c  vinegar
       2 Tb sugar
       2 Tb sweet sake
             or dry sherry
   1 1/2 ts salt
       3 Tb thinly sliced green onion
        Cook shrimp as directed on package; drain.  Arrange shrimp in single
 layer in glass or plastic container, 12x7 1/2 x2 inches.  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.
   60 to 65 Shrimp.  WALT