1 Scallion chopped

3 tb Dry white wine

4 tb White vinegar

1 tb Sugar

1/4 c Orange jucie

1 tb Fresh chopped ginger

1 c Diced pineapple

1 c Hot chicken stock

1 tb Cornstarch

3 tb Cold water

1/2 lb Medium shrimp, peeled and

Deveined 3 tb Melted butter

1/2 ts Fennel seed

Salt and pepper to taste Lemon juice 1) Prepare sauce by placing scallion in sauce pan. Add wine and vinegar;

season well with pepper. Bring to boil and cook 3 minutes over medium heat. 2) Add sugar, orange juice, ginger, pineapple and chicken stock; mix well.

Bring to a boil again. 3) Mix conrstarch with water; stir into sauce and cook 2 minutes.

4) Correct seasoning and simmer over very low heat.

5) Cook shrimp in 2 batches to avoid over crowding the pan. Heat butter in

large frying pan. Add shrimp, fennel seed and lemom juice; Season well. Cook 3 to 4 minutes; stirring frequently. 6) Serve shrimp with sauce over rice.