Sweet and Sour Shrimp with Oranges

1 medium onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
3/4 cup ketchup (no salt added)
1/2 Sunkist lemon, peeled and juiced
1 Tbsp. cornstarch
3 Tbsp. brown sugar
1/2 cup fresh squeeze orange juice
1/4 tsp. ground ginger or 2 tsp. fresh grated ginger root
3 Sunkist oranges, peeled, cut into bite-size pieces
20 small to medium cook shrimp, with tails and shells removed (about 7 oz.)
3 cups cooked rice (no salt added)
Chopped cilantro or parsley

In large non-stick skillet, spray with no-stick cooking spray, cook onion and green pepper over medium-high heat until tender but not browned. Add ketchup, lemon peels, and lemon 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.

Yield: 4 servings
Source: Sunkist Growers