1 medium onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
3/4 cup ketchup (no salt added)
Grated peel and juice of 1/2 lemon
1 tablespoon cornstarch
3 tablespoons brown sugar
1/2 cup fresh squeezed orange juice
1/4 teaspoon ground ginger or 2 teaspoons freshly
    grated ginger root
3 oranges, peeled, cut into bite-size pieces
20 small to medium cooked shrimp, with tails and
    shells removed (about 7 ounces)
3 cups cooked rice (no salt added)
Chopped cilantro or parsley

In large nonstick skillet, sprayed with no-stick cooking spray, cook onion and green pepper over medium-high heat until tender but not browned. Add ketchup, lemon peel and juice. Blend cornstarch and sugar with orange juice and ginger; add to sauce. Cook, stirring until thickened.

Add orange pieces and shrimp; heat. Serve over hot cooked rice. Sprinkle with chopped cilantro.

Serve with lemon wedges, if desired.

Serves 4.

One serving equals: 365 calories (3% from fat, 1% from saturated fat), 14 g protein, 1 g fat, 77 g carbohydrate, 81 mg cholesterol, 110 mg sodium, 4 g dietary fiber

7.4 WW points