3 lbs. whole green rock shrimp (less 2 lbs. green tails = 1 lb. cleaned, peeled shrimp) - approximately 100 shrimp
2 (8 oz.) cans pineapple chunks
1 med. onion, thinly sliced
1 sm. green pepper, cut in 1-inch pieces
1/2 stick butter
1/2 c. white vinegar
1/2 tsp. dry mustard
2 tbsp. cornstarch
1 tbsp. soy sauce
1/4 c. sugar
1/4 tsp. salt
2/3 c. cherry tomato wedges
3 c. cooked rice (1 c. uncooked rice)
1/2 c. toasted slivered almonds
3 tbsp. dried parsley

Clean and peel shrimp. Rinse with cold water. Cut large shrimp in half. Set aside and keep iced.

Drain pineapple chunks; set aside the syrup. Saute onion slices and pepper in butter until crisp and tender. Add vinegar, mustard, and cornstarch. Blend until smooth. Stir in soy sauce, the pineapple syrup, sugar, and salt.

Cook over low heat, stirring constantly until smooth and thickened. Gently stir in the raw shrimp, pineapple, and tomato wedges. Heat thoroughly, but for maximum flavor and color DO NOT OVER COOK! Serve over hot cooked rice combined with almonds and parsley.