Instructions: For Sweet and Sour Sauce: Combine first eight ingredients in saucepan and bring to a simmer over medium heat. Slowly add cornstarch-water mixture until well blended. Stirring constantly, bring to a boil. Continue to boil one minute until sauce thickens. Season to taste with salt and pepper. Reserve 1/4 cup of sauce to glaze shrimp. Keep remaining sauce warm.

For Glazed Grilled Shrimp: Season shrimp with salt and pepper. Brush shrimp with sauce. Grill until shrimp are bright pink and cooked through, about 5 minutes. Brush with additional sauce during grilling. Keep warm.

For Citrus Rice Cakes: Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat to low and simmer, covered, 20 minutes or until all liquid is absorbed. Spread rice onto lightly greased 9-inch square baking pan. Cover and refrigerate until chilled.

Remove from refrigerator; cut into 8 desired shapes with sharp knife. Heat 2 to 3 tablespoons oil in large skillet over medium-high heat. Saute rice cakes in batches until golden brown and heated through. Add additional oil as necessary.

To Serve: For individual servings, place a rice cake on the plate. Pool a spoonful of Jack Daniels Sweet and Sour Sauce next to rice cake. Place 2 shrimp over sauce. Garnish with chopped scallions, if desired.

This recipe yields 8 appetizer servings.

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