1 1/2 lbs. cooked shrimp, or 3 (4 1/2 or 5 oz.) cans shrimp
1 3/4 c. apple juice
1/2 c. vinegar
1/3 c. sugar
1/4 c. catsup
2 tbsp. melted butter or oil
1 tbsp. soy sauce
1/4 tsp. salt
1/2 c. diagonally sliced carrots
1/2 c. cubed green pepper
1/4 c. sliced green onions and tops
2 tbsp. cornstarch
2 c. hot cooked rice

If using canned shrimp, drain; cover with ice water. Let stand 5 minutes, drain. Combine 1 1/2 cups apple juice, vinegar, sugar, catsup, butter, soy sauce and salt; bring to boiling point. Add carrots; simmer 15 minutes. Add green pepper and onions; cook 5 minutes.

Dissolve cornstarch in 1/4 cup apple juice; add gradually to hot sauce. Cook until thickened; stir constantly. Add shrimp; heat. Serve shrimp sauce over rice. Yield: 6 servings.