Recipes by Cecilia Nibeck

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teriyaki shrimp recipeHalibut Cove Shrimp

1 1/2 pounds cooked shrimp, shelled and deveined
1/2 pound fresh mushrooms, sliced
1 cup fresh bean sprouts
1 cup alfalfa sprouts
4 green onions, sliced
1 small green pepper, thinly sliced
1 can (eight ounce) water chestnuts, drained and sliced
1/4 cup teriyaki sauce
3 tbsp. sesame seed oil
2 tbsp. rice wine vinegar
1/2 tsp. ground ginger
1 tsp. sesame seeds
leaf lettuce

Carefully mix first seven ingredients. Combine teriyaki sauce, oil, vinegar and ginger. Pour over shrimp mixture. Cover and refrigerate two hours. Arrange lettuce on plates. Mound shrimp mixture on top of the lettuce. Sprinkle with sesame seeds and serve.

Serves four.

 

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