1 lb. medium shrimp
1 T. plus 1 tsp. cornstarch
1/4 tsp. granulated sugar
1/4 tsp. baking soda
1/4 tsp. salt
1/8 tsp. pepper
3/4 C. cashews
Sweet red pepper rings
1/2 C. vegetable oil
1/2 C. chopped onions
1/4 C. chopped red peppers
1 clove garlic
1 C. chopped unpeeled zucchini
3 1/2 C. cooked rice

Cut shrimp in half lengthwise. Combine cornstarch, sugar, baking
soda, salt and pepper. Mix well. Add shrimp and toss gently to coat.
Let stand 15 minutes. Heat oil in a large skillet over medium heat.
Add shrimp. Cook, stirring constantly, 3 to 5 minutes. Remove
shrimp, setting aside.

Drain off drippings. Leave 2 tablespoons in skillet. Sauté onions,
chopped red peppers and garlic until tender. Add zucchini and
sauté 2 minutes. Stir in shrimp, rice and cashews. Cook over low
heat, stirring constantly, until thoroughly heated. Spoon into serving
dish. Garnish with red pepper rings.

B-man :wink: