2 pounds unpeeled large, fresh shrimp

1 Tablespoon vegetable oil

2 cups cubed fresh or canned pineapple

2 cups peeled, cubed papaya

1 1/3 cups orange juice

1/4 cup sugar

1 teaspoon salt

2 teaspoons lime juice

1/4 cup white wine vinegar

4 teaspoons cornstarch

1/3 cup chopped fresh cilantro

6 cups hot cooked rice

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.