Recipe by Lori Ross

1 lb. shrimp, peeled and deveined*

Peanut oil for drizzling

1 tsp crushed red pepper flakes

Salt and pepper

1/3 cup orange marmalade

1/2 cup hoisin sauce

16 iceberg lettuce leaves (4 per person)  

*You may be able to buy frozen shrimp that has been peeled and deveined with tails removed, which is very convenient for cooking aboard a boat 

Preheat a sauté pan over high heat. Toss shrimp with a drizzle of oil and season with crushed red pepper, salt, and black pepper. (If grilling shrimp, thread on skewers.) Mix marmalade and hoisin sauce and baste shrimp. Cook shrimp 2 minutes on the first side. Turn and baste liberally with sauce mixture, and cook 2 minutes longer. Baste again and transfer to a serving dish. To eat, wrap shrimp in lettuce with fresh herbs and vegetables. 

Serves 4