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Ingredients

• 2 pound(s) large fresh shrimp (unpeeled)
• 1 15 ounce can pineapple tidbits (undrained)
• 1/2 c sugar
• 2 Tbsp cornstarch
• 1 tsp salt
• 1/4 c rice wine vinegar
• 2 Tbsp chili sauce
• 1 green bell pepper (cubed)
• 1 red bell pepper (cubed)
• green onion slivers

Directions

Peel shrimp and de-vein, set shrimp aside. Drain pineapple, reserving juice. Stir together pineapple juice, sugar and next 6 ingredients. Cook juice mixture in a large skillet or wok over high heat, stirring constantly, 15 to 30 seconds or until thickened. Add cubed bell peppers and cook 3 to 4 minutes. Add pineapple and shrimp, cover and cook, stirring often, 3 to 5 minutes or just until the shrimp turn pink. Serve over Lemon Rice Pilaf and garnish with slivered green onions.

Submitted by: Campfire Cafe Cookbook (TM)