|Frozen shrimp||12 Ounce, cleaned (Raw)|
|Creamy italian salad dressing||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|Parsley flakes||1 Teaspoon|
|Salad oil||2 Tablespoon|
|Onion||1 Medium, diced|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Mushrooms/2 ounces canned mushroom stems and pieces, drained||1⁄4 Pound, trimmed and sliced|
|Cooked rice||2 Cup (32 tbs)|
|Canned crushed pineapple||8 1⁄4 Ounce, drained|
Rinse frozen shrimp with running cold water to remove ice glaze.
Place shrimp on 18x12 inch piece of heavy-duty aluminum foil.
Mix salad dressing, 1 tablespoon soy sauce and the parsley flakes; pour on shrimp.
Wrap shrimp securely in the foil and refrigerate.
Heat oil in large skillet or electric trypan.
Cook and stir onion, green pepper and mushroom in oil until onion is tender.
Remove from heat; stir in 1 tablespoon soy sauce, the rice and pineapple.
Place mixture in ungreased 1-quart casserole.
(To serve immediately, see right.) Cover and refrigerate.
55 minutes before serving, have ready: cabbage leaves; 1/3 cup slivered almonds; lime wedges.
Bake rice mixture covered in 375Â° oven 15 minutes; place foil package of shrimp on baking sheet in oven.
Bake until rice is hot and shrimp are tender, about 30 minutes.
Line salad bowl with cabbage leaves.
Stir almonds into rice mixture; spoon into bowl.
Top with shrimp and sauce; garnish with lime wedges.