1 1/2 lb. cleaned shrimp
1 (14 1/2 oz.) can sliced pineapple
1 1/2 c. pineapple juice
1 tsp. soy sauce
1 tbsp. prepared mustard
1/4 tsp. ginger
1 tbsp. cornstarch
1 green pepper, sliced thin
2 tsp. currant jelly
1/2 tsp. salt
2 tbsp. vinegar or lemon juice
1 tbsp. water

Cook shrimp about 3 minutes. Pour boiling water over green pepper; let stand 2 minutes. Drain. Drain pineapple (save juice) and cut into pieces. Take juice; add water or white wine to make 1 1/2 cups. Combine juice, 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 mixture. Cook, stirring constantly until thickened. Add shrimp, pepper, pineapple. Cook until heated through. Serve over hot rice. Serves 6.