Hot-and-Sour Shrimp with Chinese Cabbage

Ingredients

• 1/4 cup orange marmalade
• 1 tablespoon olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons garlic chile sauce (such as House of Thai)
• 1/4 teaspoon salt
• 1 1/2 pounds jumbo shrimp (about 20), peeled and deveined
• Cooking spray
• 1 teaspoon vegetable oil
• 1 teaspoon dark sesame oil
• 6 cups shredded napa (Chinese) cabbage
• 1/4 teaspoon salt

Preparation

1. Combine first 5 ingredients in a large heavy-duty zip-top plastic bag; add shrimp. Seal; toss to coat. Marinate in refrigerator 1 hour.
2. Preheat broiler.
3. Remove shrimp from marinade, reserving marinade. Pour reserved marinade into a small microwave-safe bowl. Microwave at HIGH 30 seconds or until marinade boils; set aside.
4. Thread shrimp onto 4 (8-inch) skewers. Place skewers on a broiler pan coated with cooking spray; broil 5 minutes or until done. Keep warm.
5. Heat vegetable and sesame oils in a large nonstick skillet over high heat; add cabbage. Cook 2 minutes or until cabbage wilts; sprinkle with salt. To serve, arrange shrimp on top of cabbage; drizzle with marinade.