Ingredients
| 2 tablespoons rice vinegar |
| 2 tablespoons white soy sauce |
| 2 to 3 drops sesame oil |
| 16 extra-large peeled and deveined cooked shrimp (about 1 pound) |
| 1/2 of a medium English cucumber, peeled, if desired |
| 16 pieces pickled ginger slices (1/4 cup) |
| Wooden picks or 6-inch wooden skewers |
Preparation
| 1. Stir together rice vinegar, white soy, and sesame oil in a medium bowl. Remove tails of shrimp, if present. Add shrimp to vinegar mixture; toss to coat. Cover and marinate in the refrigerator for 1 to 2 hours, stirring occasionally. |
| 2. Peel cucumber if desired. Halve cucumber lengthwise and cut into 1/2-inch slices. Thread shrimp, cucumber and pickled ginger slices onto wooden picks or skewers |
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