Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], 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: shrimp should be of a size to number 30-35 per pound. melt the butter and oil in a flameproof baking dish. add the garlic, herbs, peppers, bay leaves, paprika, and lemon juice, and bring to a boil. turn the heat down and simmer 10 minutes, stirring frequently. remove the dish from the heat and let the flavors marry at least 30 minutes. this hot butter sauce can be made a day in advance and refrigerated. preheat the oven to 450f. reheat the sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. taste for seasoning, adding salt if necessary.