Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix the lime juice, orange juice, hot sauce, vinegar, peach marmalade, olive oil, cayenne pepper and ginger in a bowl. place the shrimp in a glass dish or reseable plastic bag. pour the mixture over the shrimp and let marinate in the refrigerator for at least 1 hr (but up to over night). coat a non-stick skillet with cooking spray and heat over a med-high setting. remove the shrimp from the marinade, reserving a cup of the marinade. add the shrimp to the skillet and cook until they are slightly pink. add the cornstarch to the marinade and mix well. add the cornstarch mixture to the skillet and finish cooking the shrimp. add salt and pepper to taste.

Target recipe: in a heavy 10-inch skillet heat 1 tablespoon of the oil over moderately high heat for 1 minute. add the shrimp and stir-fry for 2 minutes; transfer to a platter. add the remaining oil to the skillet, then the green onions, garlic and fresh ginger; stir-fry about 30 seconds. add the chicken broth, tomato paste, vinegar, sugar, and cayenne pepper; simmer and stir for 3 minutes or until the sauce has thickened. return the shrimp to the skillet and cook, stirring, 3 minutes longer. pour all into a bowl; cover and refrigerate for 4 hours. when ready to serve, arrange the lettuce leaves on a plater and mound the shrimp on top. chop the reserved green onion tops and sprinkle over the shrimp.