Double Ginger Shrimp

Source: Southwest Foodie

1 1/2 pounds cooked, peeled shrimp, patted dry
3 tablespoons pickled ginger, finely chopped
2 tablespoons lemon juice
2 tablespoons canola oil
1 1/2 tablespoons sesame oil
1 tablespoon sugar
2 teaspoons ginger juice
1/2 teaspoons salt
1 4-ounce can water chestnuts, drained

Toss shrimp with the pickled ginger, lemon juice, canola and sesame oil, sugar, ginger juice, and salt. Cover and refrigerate 2 hours until chilled. When ready to serve, halve the water chestnuts crosswise. Spear a shrimp and a water chestnut wafer with a toothpick and arrange on serving platter. Repeat with remaining shrimp and water chestnuts.

Makes 9 servings.