1½ pounds frozen shrimp, peeled and deveined

½ cup soy sauce

2 tablespoons, plus 2 teaspoons pale, dry sherry

3 teaspoons granulated sugar

¼ cup pineapple juice

⅔ teaspoon ground ginger

1 tablespoon prepared mustard

1 tablespoon vegetable oil

1 cup steamed long-grain rice

• Run the shrimp under cold, running water for at least 5 minutes until thawed. Drain and pat dry on paper towels.

• Combine the soy sauce, pale sherry, and sugar in a small bowl. Pour the marinade into a large resealable plastic bag, or split equally into 2 smaller resealable plastic bags. Place the shrimp in the marinade and seal. Move the bag around to make sure all the shrimp are covered in the marinade. Refrigerate for 30 minutes.

• Remove the shrimp from the bag (s), reserving ¼ cup of the marinade. Place the reserved marinade in a small saucepan over medium-high heat. Add the pineapple juice, ground ginger, and prepared mustard, and bring to a boil. Boil for 5 minutes. Keep warm on low heat while cooking the shrimp.

• Heat the oil in a frying pan. Sauté the shrimp until they turn pink.

• Add the sauce to the shrimp. Heat through, and serve over the steamed rice.

Careful Cutting

Contrary to popular belief, more people cut themselves with dull knives than with sharp ones. Always make sure to keep knives properly sharpened.