1 lb. med. shrimp, peeled & deveined
1 tbsp. + 1 tsp. cornstarch
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. baking soda
1/8 tsp. pepper
1/2 c. oil
1/2 c. chopped onion
1/4 c. chopped sweet red pepper
1 clove garlic, minced
1 c. chopped, unpeeled zucchini
3 1/2 c. cooked rice
3/4 c. cashews
Sweet red pepper rings

Cut shrimp in half lengthwise. Combine next five ingredients; mix well. Add shrimp, toss gently to coat. Let stand 15 minutes.

Heat oil in skillet; add shrimp. Cook, stirring constantly, 3 to 5 minutes. Remove shrimp, drain drippings, reserving 2 tablespoon in skillet.

Add onion, red pepper and garlic to skillet, saute until tender. Add zucchini and saute 2 minutes. Stir in rice, shrimp and cashews; cook over low heat, stirring constantly, until thoroughly heated.

Spoon into serving dish; garnish with red pepper rings.