Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  30      small         Cocktail Shrimp
  15      slices        lean bacon -- (about 1-lb.)
  14      ounces        pineapple chunks and/or
   1      can           water chestnuts -- sliced
     3/4  cup           sweet'n sour sauce
     1/3  cup           picante sauce
   3      tablespoons   White wine
                        Toothpicks

Preparation:

Cut bacon slices in half. Partially cook bacon slices on a shallow pan at 400ø for 3 minutes, 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 bacon. Wrap bacon around the two and secure with a toothpick. Repeat until all are used. Combine sweet'n sour sauce, picante sauce, and wine. Stir well and brush on each appetizer; place on a baking sheet. Bake in a 425ø F. Oven for approximately 7-8 minutes. Replace picks with fresh picks and place on serving platter. Garnish with pineapple chunks and serve remaining sauce on the side, if desire