3 c  Broccoli florets

      1    Red bell pepper

      1    Yellow bell pepper

      4    Green onions, sliced

      1 lb Large shrimp, peeled and

           -deveined
    1/2 c  Orange marmalade

      1 tb Chopped garlic

      1 tb Fresh ginger root

      3 tb Low-sodium soy sauce

      2 tb Rice wine vinegar

      1 ts Tabasco

  1 1/2 tb Cornstarch

      3 c  Hot cooked white rice

  Place broccoli, red and yellow peppers and onion in a 3-quart
  casserole; cover with lid or vented plastic wrap. Stirring midway
  through cooking, microwave on high 5 minutes. Place shrimp on top of
  vegetables.
  Place marmalade, garlic and ginger root in a 2-cup glass measure.
  Microwave on high 40 seconds, or until marmalade melts. Pour over
  shrimp; re-cover. Stirring midway through cooking. microwave on high
  4-5 minutes.

  In same glass measure, combine soy sauce, vinegar and Tabasco. Blend
  in cornstarch. Drain liquid from casserole into cornstarch mixture.
  Stirring midway through cooking, microwave on high 1-2 minutes, or
  until mixture thickens. Stir into shrimp mixture. Serve over hot rice
  immediately.
  Nutrient data per serving: 445 calories; 32 grams protein; 3 grams
  fat (3 percent of total calories); 74 grams carbohydrates; 4 grams
  dietary fiber; 223 milligrams cholesterol; 782 milligrams sodium