|
Ingredients
2 tbsp teriyaki sauce
1 tbsp each olive oil, rice vinegar, freshly squeezed lemon juice and
chopped fresh dill or ½ tsp dillweed
1 small garlic clove, minced
½ tsp minced pared gingerroot
¼ pound shelled and deveined cooked small shrimp, cut lengthwise into
halves
½ cup seeded and thinly sliced cucumber
¼ cup thinly sliced onion
8 lettuce leaves
6 cherry tomatoes, cut into halves
Method
-
In medium mixing bowl (not aluminum) combine teriyaki sauce, oil,
vinegar, lemon juice, dill, garlic and gingerroot; mix well.
-
Add
shrimp, cucumber and onion and toss to coat.
-
Cover with plastic wrap
and refrigerate for at least 30 minutes.
-
To serve, line chilled serving platter with lettuce; top with shrimp
mixture and tomato halves.
-
MAKES 2 SERVINGS
Note:
It's best to marinate in glass or
stainless-steel containers; acidic ingredients such as sherry and lemon
juice may react with aluminum, causing color and flavor changes in
food |
