Ingredients
16 jumbo shrimp, peeled and deveined
Light oil, such as vegetable oil, for drizzling
1 teaspoon crushed red pepper flakes
Salt and pepper
1/3 cup orange marmalade (eyeball it)
1/2 cup hoisin (Chinese barbecue sauce), available on the Asian foods aisle
Bibb lettuce, for wrapping
1/4 cucumber, julienne sliced
Directions
Pre-heat a grill pan over high heat. Toss shrimp with a drizzle of oil and season with crushed red pepper flakes, salt and black pepper. Mix in marmalade and hoisin sauce. Grill the shrimp for 2 minutes on the first side, then turn and baste liberally with the sauce. Cook a minute or two longer, then turn and baste again. Cook 1 minute more, then transfer to a serving dish. To eat, wrap shrimp in lettuce with cucumber.
