Gingered Shrimp

1 1/2 pounds medium shrimp, cooked, peeled and deveined
1/4 cup soy sauce
2 tsp finely chopped gingerroot
1/4 cup white vinegar
2 tbsp sugar
2 tbsp sweet sake or apple juice
1 1/2 tsp salt
2 to 3 tbsp thinly sliced green onion

Arrange shrimp in single layer in shallow glass or plastic container.
Heat soy sauce to boiling in 1-quart saucepan; add gingerroot. Reduce heat; simmer 5 minutes or until most of the liquid is absorbed. Stir in vinegar, sugar, sake and salt. Pour over shrimp. Cover with plastic wrap and refrigerate at least 2 hours but no longer than 12 hours.
Remove shrimp from marinade with slotted spoon; arrange on serving plate.
Sprinkle with onions.