Marinade: about 1/4 cup rice wine vinegar(you can use white wine, white balsamic, champagne vinegar or the leftover white vinegar you bought for dying Easter eggs plus add a couple teaspoons of sugar), 1/8 cup vegetable oil, a drop or 2 of sesame oil (makes all the difference in any Asian dish – totally worth buying), 2 minced cloves of garlic, about 2 Tablespoons of minced fresh ginger (I peel and freeze mine when I bring it home and then use the microplane to grate it into dishes), about 2 teaspoons of sugar, salt and pepper to your taste and 1/2 of an onion-minced.
Add uncooked shrimp to the marinade ( or pre cooked and then you just don’t have to cook it in the pan as long). Let sit for about 10-15 minutes.
Make rice or noodles while you wait. I swear by my rice cooker.
Dice other half of onion, mince a clove of garlic and a Tablespoon of minced ginger. On a cookie sheet, toss with chopped zucchini and yellow squash (or asparagus or some peas, or whatever veggie you like) and some vegetable oil with a drop of sesame oil, salt and pepper. Roast about 30 minutes at 400 degrees.
Cook shrimp in sauté pan with melted butter and a little of the marinade until pink and cooked through. Serve with rice and veggies! Top with some chopped cilantro and green onions if you would like.
Enjoy!
