1/2 c. water
1 to 2 tbsp. soy sauce
1 tbsp. cornstarch
1 tsp. instant chicken bouillon
1/8 tsp. ground ginger
1 lb. lg. shrimp, peeled and deveined
1 c. red or green pepper strips
1 (8 oz.) can sliced water chestnuts, drained
1/4 c. mayonnaise
1/2 c. sliced green onion

In small bowl mix water, soy sauce, cornstarch, bouillon and ginger and set aside. In large skillet, over medium heat, cook shrimp, peppers and water chestnuts in butter 2 to 3 minutes; stirring occasionally. Stir in onions and cornstarch mixture. Heat to boil. Reduce heat to low - cover and cook 10 minutes or until shrimp is done - serve hot.