When the shrimp was done cooking, I took it out of the pan and simmered the sauce for a few minutes longer to reduce it to a thicker more flavorful glaze, then tossed the shrimp back in to coat. I did not have fresh ginger, so I tossed in a pinch of dried ground ginger. I used the fast marinade feature on my vacuum sealer. It didn't seem to soak in the marinade very well. Next time I will use time instead of technology. Husband loved it, and it was fast and easy. I'll do this again!
