Sweet & 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 tbsps brown sugar

1/2 cup fresh squeeze orange juice 

1/4 tsp ground ginger or 2 tsps 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 

method;
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 withorange 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.