Instructions: Cut bacon slices in half. Partially cook bacon slices on a shallow pan at 400 degrees for 3 minutes (or microwave on high in two batches for 2 to 3 minutes each); drain on paper towels.

Select 15 pineapple chunks; cut each piece in half. Place pineapple piece and/or water chestnut and 1 shrimp on each half slice of bacon. Wrap bacon around the two and secure with a toothpick. Repeat.

Combine sweet n sour sauce, picante sauce, and wine. Stir well and brush on each appetizer; place on a baking sheet. Bake in a 425 degree oven for approximately 7 to 8 minutes.

Replace picks with fresh picks and place on serving platter. Garnish with pineapple chunks and serve remaining sauce on the side, if desired.

This recipe yields about 30 servings.

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