Lovadell French, my friend in Writers Guild, sent me this.
Ginger Shrimp (hors d’oeuvres)
1 ½ lb cooked medium shrimp (peeled and deveined)
¼ c soy sauce
2 tsp ginger root—fresh, chopped
¼ c rice vinegar
2 T sugar
2 T apple juice
2 scallions, thinly sliced
1. Place shrimp in a single layer in 9 X 13 pan.
2.
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.
3.
Pour mixture over shrimp.
4.
Cover and refrigerate for at least 2 hours.
Arrange shrimp on a serving platter; pour over any remaining marinade and serve with toothpicks.
