Saucy Shrimp and Rice

* 1 lg. can pineapple chunks and juice
* 1/2 C. soy sauce
* garlic seasoning to taste
* onion seasoning to taste
* 1 1/2 tsp. ground ginger
* 1 1/2 T. cream horseradish
* 1 1/2 T. honey
* 3 T. dry sherry
* 2 lbs large tail on cooked shrimp
* 2 T. olive oil
* 1/2 to 3/4 can evaporated milk
* 1 tsp. corn starch
* 2 C. instant rice cooked
* 1 T. margarine or butter

Marinade: In bowl whisk together pineapple and juice, (slightly crush chunks with fork), soy sauce, garlic, onion, and ginger seasoning, horseradish and honey. Let shrimp marinate for about 1 hour. Saute shrimp in pan with olive oil and margarine or butter over med. heat for about 10 minutes> Reserve liquid. In serving dish lay shrimp over cooked rice. Set aside. Add evaporated milk to liquid in pan. Mix cornstarch with small amount of water. Stir into sauce. Stir well, bring to a boil. May need to add some marinade to pan if not enough liquid to make sauce. Reduce heat until thickened. Poor sauce over shrimp and rice. Garnish with fresh chopped parsley. Serve with green salad, hard bread and vegetable. Enjoy!

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