2 tsp. vegetable oil
2 cucumbers
1/4 c. sliced celery
1/2 c. green pepper strips
1 lb. shelled cleaned raw shrimp
2 tsp. salt
1 tsp. sugar
2 tsp. cornstarch
1/3 c. white wine

Heat oil, scoop seeds out of cucumbers, peel and cut in 1 inch slices. Saute 3 to 5 minutes the cucumber, celery and green pepper. Be careful not to brown. Add shrimp, salt and sugar, cook 2 minutes. Dissolve cornstarch in the wine and add to vegetable mixture. Bring to a boil and simmer for 3 to 5 minutes more. Serve over rice. Makes 4 servings.