12 oz. cleaned raw shrimp

MARINADE:

1/2 c. creamy Italian salad dressing
1 tbsp. soy sauce
1 tsp. parsley flakes

VEGETABLES & SEASONINGS:

2 tbsp. vegetable oil
1 med. onion, diced
1/4 c. chopped green pepper
1/4 lb. fresh mushrooms, sliced
2 to 3 tsp. soy sauce

BASE:

3 c. cooked rice
1 can crushed pineapple (8 1/4 oz.), drained

Place shrimp on 18 x 12 inch piece of aluminum foil. Mix salad dressing, 1 tablespoon soy sauce and parsley. Pour on shrimp. Wrap securely in foil and refrigerate.

Heat oil in fry pan, cooking onion, green pepper and mushrooms until onion is tender. Remove from heat; stir in soy sauce, rice and pineapple. Place mixture in ungreased 1 quart casserole.

Bake rice mixture (covered) in 375 degree oven for 25 minutes with foil package of shrimp on baking sheet. Line salad bowl with cabbage leaves, stir 1/3 cup slivered almonds into rice mixture; spoon into bowl. Top with shrimp and sauce; garnish with lime wedges, if desired.