Marinated Ginger Shrimp

These make a tasty appetizer, but would also be good on a salad.

1 1/2 lb. frozen shrimp, shelled, deveined, and cooked

1/4 C. soy sauce

3 oz. ginger root, finely chopped

1/4 C. rice wine vinegar

2 T. sweet sake

1 1/2 tsp. salt

2 T. thinly sliced green onion

Arrange cooked shrimp in a single layer in a baking pan.  In a pan, heat soy sauce to boiling; add ginger root.  Reduce heat; simmer 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, and arrange on a cabbage or lettuce-lined plate, and top with green onions.