2 tbsp. oil or butter
3/4 tsp. ginger
1/4 tsp. garlic powder
1/8 tsp. salt
3/4 lb. lg. fresh or frozen shrimp or scallops, cleaned
1 (10 oz.) pkg. Birds Eye International recipe Japanese vegetables
2 tbsp. water

Heat oil in a skillet. Stir in ginger, garlic and salt. Add shrimp and saute very quickly until just pink (about 1/2 minute). Add vegetables and water. Bring to a full boil over medium heat separating vegetables with a fork and stirring until sauce cubes are blended. Reduce heat, cover and simmer 3 minutes. Serve over rice or noodles. Makes 2-3 servings. 280 calories per serving.