Hot-and-Sour Shrimp with Chinese Cabbage

Ingredients

• 2 tablespoons garlic chile sauce such as House of Thai
• 1 teaspoon sesame oil dark
• 1.5 pounds shrimp deveined peeled 20
• 2 tablespoons juice of lime fresh
• 6 cups napa cabbage shredded chinese
• 1 tablespoon olive oil 
• 0.3 cup orange marmalade 
• 0.3 teaspoon salt 
• 1 teaspoon vegetable oil 

Equipment

• bowl
• frying pan
• broiler
• ziploc bags
• microwave
• skewers
• broiler pan

Directions

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.
4. Pour reserved marinade into a small microwave-safe bowl. Microwave at HIGH 30 seconds or until marinade boils; set aside.
5. Thread shrimp onto 4 (8-inch) skewers.
6. Place skewers on a broiler pan coated with cooking spray; broil 5 minutes or until done. Keep warm.
7. 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.