2 tb Teriyaki sauce

1 1/2 ts Chopped pared ginger root

2 tb Rice vinegar

1 ts Dry sherry

1/2 ts Granulated sugar

1 ds Salt

8 oz Shelled, deveined cooked

-large shrimp 1/2 md Cucumber, pared, cut into

-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.