Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], 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: cut snow peas into 1/2-inch pieces; peel carrots and cut into thin rounds. combine the broth, coconut milk, lime juice, and cornstarch in bowl, whisking until smooth; set aside. heat oil in large skillet, add the snow peas and carrots and stir fry for 5 minutes. add the shrimp, ginger, garlic, salt, and cayenne; cook, stirring until the shrimp turn pink, about 2 minutes (don't overcook!). stir in the rum and cook for another minute longer. re-stir the broth mixture, add to skillet together with the basil and pineapple chunks (if using) and bring rapidly to boil; let simmer for 1 minute. serve immediately over rice. makes 4 servings.