6 oz. tiny Pacific shrimp
1/2 c. white vinegar
1 tbsp. sesame oil
1/2 c. sugar
2 tsp. salt
1 tsp. monosodium glutamate
1 cucumber, thinly sliced
3 stalks celery, diagonally sliced
2 green onions, minced

Rinse shrimp with cold water; pat dry with paper towels. Set aside. Combine vinegar, sesame oil, sugar, salt and monosodium glutamate; mix well. Refrigerate dressing for at least 1 hour before serving to allow flavors to blend. Combine shrimp, cucumber, celery and green onion. Pour dressing over shrimp and vegetable mixture just before serving; toss.

Makes 4 servings.

For a light entree, increase shrimp to 1 pound.