Shrimp Sunomono(Japanese-Style Salad) - cooking recipe

Ingredients

6 oz. tiny Pacific shrimp
1/2 c. white vinegar
1 Tbsp. sesame oil
1/2 c. sugar
2 tsp. salt
1 tsp. monosodium glutamate
1 cucumber, thinly sliced
3 stalks celery, diagonally sliced
2 green onions, minced

Preparation

Rinse shrimp with cold water; pat dry with paper towels.
Set aside.
Combine vinegar, sesame oil, sugar, salt and monosodium glutamate; mix well.
Refrigerate dressing for at least 1 hour before serving to allow flavors to blend.
Combine shrimp, cucumber, celery and green onion.
Pour dressing over shrimp and vegetable mixture just before serving; toss.
Makes 4 servings.