1 1/2 lbs. shrimp, peeled, deveined (fresh or frozen)
1 green pepper, diced
1 can (14 1/2 oz.) sliced pineapple
4 water chestnuts, sliced (optional)
1 1/2 c. pineapple juice
1 tbsp. soy sauce
2 tbsp. vinegar or lemon juice
2 tbsp. current jelly
1 tsp. prepared mustard
1/2 tsp. ginger
1 tbsp. cornstarch
1 tbsp. water

Pineapple juice may be substituted with water or white wine.

Cook shrimp in boiling salt water 3 minutes. Pour boiling water over diced green pepper, let stand 2 minutes, drain. Drain pineapple and cut slices into quarters, measure juice (1 1/2 cups).

Combine with soy sauce, vinegar, jelly, mustard, salt and ginger in saucepan. Cook over low heat until jelly is melted.

Mix cornstarch with water. Add to hot mix, cook - stirring constantly until thickened. Add shrimp, pepper and water chestnuts. Cook until heated thoroughly. Serve over hot white rice. Serves 6.