2 pounds unpeeled large, fresh shrimp 1 Tablespoon vegetable oil 2 cups cubed fresh or canned pineapple 2 cups peeled, cubed papaya 1 1/3 cups orange juice 1/4 cup sugar 1 teaspoon salt 2 teaspoons lime juice 1/4 cup white wine vinegar 4 teaspoons cornstarch 1/3 cup chopped fresh cilantro 6 cups hot cooked rice Peel shrimp, and devein, if desired. Cook shrimp in oil in a nonstick skillet over medium-high heat, stirring often, 5 minutes or until shrimp turn pink. Remove from skillet; set aside. Combine pineapple and next 5 ingredients in skillet. Combine vinegar and cornstarch, stirring until smooth; add to skillet. Bring to a boil; cook, stirring constantly, 1 minute or until thickened. Add shrimp; reduce heat to low, and cook, stirring constantly, 1 minute or until thoroughly heated. Remove from heat; stir in cilantro. Serve over rice. Makes 6 servings.