1 lb. fresh or frozen shrimp in shells
1 (8 1/4 oz.) can pineapple chunks
2 tsp. cornstarch
3 tbsp. soy sauce
2 tbsp. cooking oil
1 tsp. grated gingerroot
8 green onions, bias sliced into 1 1/2 inch lengths
1 (8 oz.) can water chestnuts, drained and sliced
or 1/2 tsp. ground ginger

Thaw shrimp, if frozen. Shell and devein shrimp. Halve shrimp lengthwise. Drain pineapple, reserving liquid. Blend reserved pineapple liquid into cornstarch; stir in soy sauce and set aside.

Add cooking oil; preheat wok over high heat. Stir fry gingerroot in hot oil for 30 seconds. Add green onion and stir fry 1 minute. Add water chestnuts; stir fry 1 minute more. Remove green onion and water chestnuts. Add more oil, if necessary. Add shrimp to hot wok; stir fry 7 to 8 minutes or until shrimp are done. Stir soy sauce mixture and stir into shrimp in wok. Cook and stir until thickened and bubbly. Stir in pineapple, green onion, and water chestnuts; cover and cook 2 minutes more. Serve at once. Makes 4 servings.