Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    scallion chopped
   3      tablespoons   dry white wine
   4      tablespoons   white vinegar
   1      tablespoon    sugar
     1/4  cup           orange juice
   1      tablespoon    fresh chopped ginger
   1      cup           diced pineapple
   1      cup           hot chicken stock
   1      tablespoon    cornstarch
   3      tablespoons   cold water
     1/2  pound         medium shrimp -- peeled and
                        deveined
   3      tablespoons   melted butter
     1/2  teaspoon      fennel seed
                        salt and pepper to taste
                        lemon juice

Preparation:

1) Prepare sauce by placing scallions in vinegar; season well with pepper. Bring to boil and cook 3 minutes over medium heat. 2) Add sugar, orange juice, ginger, pineapple and chicken stock; mix well. Bring to a boil again. 3) Mix cornstarch with water; stir into sauce and cook 2 minutes. 4) Correct seasoning and simmer over very low heat. 5) Cook shrimp in 2 batches to avoid over crowding the pan. Heat butter in large frying pan. Add shrimp, fennel seed and lemon juice; Season well. Cook 3 to 4 minutes; stirring frequently. 6) Serve shrimp with sauce over rice.