This Japanese dish can be prettily arranged on a serving plate. Sweet sherry may be substituted if the sweet sake is not available.

1 1/2 pounds frozen shrimp, shelled and de-veined
1/4 cup soy sauce
3 ounces ginger root, chopped
1/4 cup vinegar
2 tablespoons granulated sugar
2 tablespoons sweet sake
1 1/2 teaspoons salt
2 to 3 tablespoons thinly sliced scallion

Cook shrimp as directed on package; drain. Arrange shrimp in single layer in glass or plastic container. Heat soy sauce to boiling; add gingerroot. Reduce heat; simmer uncovered 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 with slotted spoon; arrange on serving plate. Garnish with scallion.