Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   teriyaki sauce
   1 1/2  teaspoons     chopped pared ginger root
   2      tablespoons   rice vinegar
   1      teaspoon      dry sherry
     1/2  teaspoon      granulated sugar
   1      dash          salt
   8      ounces        shelled -- deveined cooked
                        -- large shrimp
     1/2  medium        cucumber -- pared, cut into
                        -- sticks

Preparation:

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