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
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.
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.
To eat, wrap shrimp in lettuce with cucumber.
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