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 barbecue sauce, available on the Asian foods aisle
• Bibb lettuce, for wrapping
• 1/4 cucumber, julienne slice

Instructions

1. Preheat a grill pan over high heat. Toss shrimp with a drizzle of oil and season with crushed pepper, salt and black pepper. Mix marmalade and barbecue sauce.
2. Grill shrimp 2 minutes on the first side, turn and baste liberally with sauce. Cook a minute or 2 longer, turn and baste again. Cook 1 minute more then transfer to a serving dish.
3. To eat, wrap shrimp in lettuce with cucumber.