18 med.-lg. shrimp
1 med. egg
1 1/2 tbsp. flour
1 lg. onion, sliced
2 1/2 tbsp. vegetable oil
1 clove garlic, crushed
5 slices bacon, cut into 20 pieces

SAUCE FOR SHRIMP:

6 tbsp. ketchup
2 1/2 tbsp. sugar
Dash salt
5 tbsp. water
Dash pepper
1/2 tsp. soy sauce
1 1/2 tsp. cornstarch
1/2 tsp. sherry

Wash and devein shrimp. Beat eggs with flour; set aside. Mix all sauce ingredients; set aside. Butterfly the shrimp. Dip in egg mixture and cover with 1 slice of bacon per shrimp. Fry bacon side down over medium heat. Cover and cook for 1 1/2 minutes. Turn shrimp and cook another 1 1/2 minutes. Drain on paper towels.

Place 1 1/2 tablespoons oil in pan over medium heat and stir fry onions about 2 minutes. Arrange shrimp on top of onions on serving platter. Put remaining oil in pan over medium heat, stir fry garlic a few minutes. Add sauce mixture and stir constantly until boiling. Pour over shrimp evenly. Garnish with pineapple and cherries. Serve with hot rice. Serves 4 to 6.