Ingredients:
1 lb. cooked, peeled and deveined jumbo shrimp
cup soy sauce
2 teaspoons chopped gingerroot
cup white vinegar
2 tablespoons sugar
2 tablespoons apple juice
1 teaspoons salt
2 or 3 green onions, sliced thin
Directions:
Heat soy sauce in saucepan over high heat until boiling. Add gingerroot and reduce heat to medium. Simmer uncovered until the liquid is reduced by half. Stir in vinegar, sugar, apple juice and salt. Let cool. Place shrimp in 9x12 container, pour finished liquid over shrimp, cover and refrigerate for 2-3 hours turning shrimp every hour. Drain marinade and discard. Place shrimp on serving platter and sprinkle with green onions.
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