Instructions: 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.

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