Ingredients
1-1/2 lb. shrimp, fresh or frozen, peeled and de-veined
1 green pepper, coarsely diced
1 can (14-1/2 oz.) sliced pineapple
4 water chestnuts, sliced
1-1/2 cups pineapple juice
1 tbsp. soy sauce
2 tbsp. vinegar or lemon juice
2 tbsp. currant jelly
1 tsp. prepared mustard
1/2 tsp. salt
1/4 tsp. ginger
1 tbsp. cornstarch
1 tbsp. water

Directions
Cook the shrimp in boiling salted water for three minutes. Pour boiling water over the diced green pepper then allow to stand for two minutes. Drain.

Drain the pineapple and cut the slices into quarters. Measure the juice and add enough pineapple juice, water or white wine to make 1-1/2 cups.

Combine the pineapple juice, soy sauce, vinegar, jelly, mustard, salt and ginger in a saucepan. Cook over low heat until the jelly is melted. Mix cornstarch with water, then add to hot mixture. Cook while stirring constantly until the mixture is thickened.

Add the shrimp, pepper, pineapple and water chestnuts. Cook until all is hot. Serve over white rice. Serves 6.