1 lb. med. raw shrimp, peeled & deveined
1 (20 oz.) can juice-pack pineapple chunks drained, reserving juice
3/4 c. cold water
1/3 c. lemon juice concentrate
1/3 c. firmly packed light brown sugar
3 tbsp. cornstarch
3 tbsp. soy sauce
1 (8 oz.) can sliced water chestnuts
1 green bell pepper, cut into chunks
Ginger - to taste

In large skillet, combine reserved pineapple juice, water, lemon juice, sugar, cornstarch, soy sauce and ginger. Over medium heat cook and stir until thick and clear. Add shrimp; cook 3 minutes. Add remaining ingredients, heat through. Serve with cooked rice. Refrigerate leftovers. Makes 4 servings.