This recipe for teriyaki shrimp on cucumber rounds is an impressive and super-quick appetizer perfect for unexpected guests or to bring to a potluck.
500 g large frozen shrimps, thawed, peeled and deveined
1/4 cup thick teriyaki sauce
2 or 3 tsp sesame seeds
1 English cucumber
In a bowl, combine shrimp and teriyaki sauce and toss to coat. Place shrimp on a foil-lined baking sheet, spacing at least 1/2 in. (1 cm) apart. Sprinkle evenly with sesame seeds. Place under broiler, about 4 in. (10 cm) away from heat.
Broil for 3 to 5 minutes or until shrimp are curled, pink and opaque and sesame seeds are toasted. Let cool. (Can be covered and refrigerated for up to 1 day).
Cut cucumber into 1/4in. (5 mm) thick rounds and place on a serving platter. Top each round with a shrimp.
Look for a thick teriyaki sauce, rather than the thin variety, to coat the shrimp well for more flavour. In a pinch, you can even use pre-cooked shrimp; just toss with the teriyaki sauce and sprinkle with toasted sesame seeds.