Hot-And-Sour Shrimp With Chinese Cabbage

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Oxmoor House


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1/4 cup orange marmalade

1 tablespoon olive oil

2 tablespoons fresh lime juice

2 tablespoons garlic chile sauce (such as House of Thai)

1/4 teaspoon salt

1 1/2 pounds jumbo shrimp (about 20), peeled and deveined

Cooking spray

1 teaspoon vegetable oil

1 teaspoon dark sesame oil

6 cups shredded napa (Chinese) cabbage

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