Source: dLife

Classic Japanese appetizer of mirin and ginger marinated shrimp.

Servings

0.5 cup Chinese rice wine (mirin)
1 tbsp sugar
1 tbsp fresh ginger root
3 tbsp low sodium soy sauce
1 tsp fresh lemon juice
0.12 tsp salt
20 large raw shrimp , peeled and deveined
2 tbsp rice vinegar
1 tbsp Chinese rice wine (mirin)
0.12 tsp salt
1.5 cup daikon radishes (radish)
1 cooking spray
1 fresh lemons , cut into 10 slices
1 small cucumber, peeled , cut into 10 slices

1 Peel and chop the fresh ginger.
2 Mix together the mirin, sugar, ginger, soy sauce, lemon juice, and salt.
3 Pour half of this mixture into a large zip-lock bag. Set remaining half aside for later.
4 Add shrimp to bag and seal. Shake shrimp in bag until they are all evenly coated with sauce.
5 Place bag in refrigerator for 4 hours to marinate.
6 Shred the daikon.
7 Mix together the rice wine vinegar, mirin, salt, and daikon.
8 Coat rack of broiler pan with cooking spray and place marinated shrimp on rack.
9 Allow shrimp to broil 5 1/2 inches from heat, leaving electric oven door partially open. Broil 3 to 4 minutes on each side or until shrimp turn pink.
10 Bring the mirin mixture that was set aside earlier to a boil and pour into small bowls to serve.
11 Serve 2 shrimp over 1 lemon and 1 cucumber slice with a little of the daikon mixture to top each serving.

Important Note: The marinade in this recipe is incorporated into the nutritional analysis. Since most of this is discarded, the Nutrition Facts are not exactly accurate.