8 - 10 oz. med. shrimp, peeled and deveined
2 c. mixed green, red peppers, cut into strips
1/2 c. chicken broth or water
1 tbsp. cornstarch
1 tsp. Kitchen Bouquet
2 - 3 tbsp. corn oil

Split shrimp in half lengthwise. Prepare peppers. Refrigerate. Mix broth with cornstarch. Add Kitchen Bouquet and let stand at room temperature. About 15 minutes before serving, heat pan with 1/2 oil over medium heat. Add peppers, cook 5 minutes, stirring constantly. Increase to high heat, add shrimp. Stir 2 - 3 minutes then add cornstarch mixture. Salt and pepper to taste. Stir fry 1 minute, then serve.