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 Sunkist lemon

1 tablespoon cornstarch

3 tablespoons brown sugar

1/2 cup fresh squeezed orange juice

1/4 teaspoon ground ginger or 2 teaspoons fresh 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 non-stick 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

WW Points: 7.4 pt.