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| 2 x ca. 450 g | Unpeeled large, fresh shrimp |
| 1 Esslöffel | vegetable oil |
| 2 Tasse | Cubed fresh or canned pineapple |
| 2 Tasse | Peeled, cubed papaya |
| 1 1/3 Tasse | orange juice |
| 1/4 Tasse | sugar |
| 1 Teelöffel | salt |
| 2 Teelöffel | lime juice |
| 1/4 Tasse | white wine vinegar |
| 4 Teelöffel | cornstarch |
| 1/3 Tasse | cilantro chopped, fresh |
| 6 Tasse | cooked rice hot |
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Peel shrimp, and devein, if desired.
Cook shrimp in oil in a nonstick skillet over medium-high heat, stirring often, 5 minutes or until shrimp turn pink. Remove from skillet; set aside.
Combine pineapple and next 5 ingredients in skillet. Combine vinegar and cornstarch, stirring until smooth; add to skillet. Bring to a boil; cook, stirring constantly, 1 minute or until thickened.
Add shrimp; reduce heat to low, and cook, stirring constantly, 1 minute or until thoroughly heated. Remove from heat; stir in cilantro. Serve over rice. Makes 6 servings.
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