Instructions: Dissolve cornstarch in water, set aside.

Combine salsa, honey, soy, mustard, peanut butter and ginger in a saucepan. Bring mixture to a slow boil, stirring to blend. Add the dissolved cornstarch; stir and cook until mixture thickens.

Gently stir in the cobbettes, mushrooms and snow pea pods. Add shrimp; heat 2 minutes. Serve over rice This recipe yields 4 to 6 servings.

Suggested Wine: Beverage suggestions: Chardonnay, Chenin Blanc

NOTES : Chefs Tip - Garnish with black sesame seeds, peanuts, or water chestnuts.

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