HIBACHI SHRIMP AND GINGER SAUCE (APPETIZER)

16 medium shrimp, washed, peeled, deveined and dried
2 Tbsp butter
salt
pepper
dash soy sauce
1/2 teaspoon lemon juice
Ginger Sauce (recipe follows)

Heat butter in a skillet or a wok and quickly saute shrimp until fully cooked. I season with salt, soy sauce, pepper and lemon juice while cooking. I have made this on a griddle. Serve with ginger sauce.

GINGER SAUCE

1 cup Japanese soy sauce
1/2 cup rice wine vinegar
1/4 cup vegetable oil
1 1/4 inch slice lemon (I leave rind on)
4 sprigs parsley
2 Tbsp onion coarsely cut
2 Tbsp water
1 1/2 Tbsp ginger root, coarsely cut

Put all ingredients in a food processor or blender and blend until smooth. Store in refrigerator up to a week.