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Source: America's Favorite Food Associations

Great tasting combination.
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Serves: 4-6
Prep Time: 5 minutes
Cook Time: 20-30 minutes
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1 cup (12 ounce jar) Smucker's Sweet Orange Marmalade
3 Tablesoons soy sauce
2 Tablespoons white vinegar
2 teaspoons hot pepper sauce
1 1/2 Tablespoons cornstarch
2 Tablespoons Crisco® Vegetable Oil
1 Tablespoon ginger root, fresh & chopped
1 tablespoon fresh garlic, chopped
24 fresh jumbo shrimp, peeled and deveined
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cups broccoli florets, (about 1 bunch)
1/2 cup water
1 cup green onions, chopped

Combine marmalade, soy sauce, vinegar, hot pepper sauce and cornstarch; stir to dissolve cornstarch. Set aside. Place large skillet or wok over high heat for 1 minute, then add oil. Heat oil for 30 seconds, then add ginger root, garlic and shrimp. Stir-fry for 2-3 minutes or until shrimp turns rosy pink. Remove shrimp from pan; set aside. Add bell peppers and broccoli to pan; cook over high heat for 1 minute. Add water; cover and reduce heat to medium. Cook 4-5 minutes or until vegetables are tender. Uncover pan and return heat to high. Add shrimp and marmalade mixture. Cook for another 2 minutes until sauce is thickened and shrimp are completely cooked. Season with salt and freshly ground pepper, if desired. Stir in green onions. Serve with hot cooked rice, if desired.

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