Sweet-And-Sour Shrimp En Papillote

Grrrrrgh!
Course : Shrimp
From: HungryMonster.com
Serves: 8
 

Ingredients:

8 ounces unsweetened pineapple chunks -- (1 can) undrained
2 tablespoons honey
2 tablespoons fresh lemon juice
1 tablespoon low-sodium soy sauce
1 tablespoon red wine vinegar
1 teaspoon cornstarch
1 teaspoon minced peeled gingerroot
2 cups sliced mushrooms
1/4 cup thinly sliced green onions
2 dozen medium shrimp -- peeled and deveined
 

Preparation:

Drain pineapple, reserving juice; set pineapple aside. Combine pineapple juice, honey, and next 5 ingredients (honey through gingerroot) in a bowl; stir well. Combine the mushrooms and green onions in a small bowl; toss well. Cut 8 (15-inch) squares of parchment paper. Fold each square in half; open each, and divide pineapple chunks and shrimp evenly among squares, near the fold. Top each serving with 1/4 cup mushroom mixture. Drizzle 1 teaspoon pineapple juice mixture over each serving; discard remaining juice mixture. Fold paper, and seal edges with narrow folds; place the packets on baking sheets. Bake at 400F for 10 minutes or until puffed and lightly browned. Yield: 8 appetizers.