Clinton Kelly’s Sweet and Spicy Shrimp Lettuce Wraps for the win!

1/3 cup orange marmalade
1 serrano (seeded, small dice)
1/3 cup hot water
1 tablespoon olive oil
1 pound medium shrimp (peeled, deveined, tails removed)
1 cup basmati rice (uncooked)
1 tablespoon ginger (peeled, grated)
1 lime (zested)
1 head bibb lettuce (leaves separated)
1/2 bunch scallions (thinly sliced, to garnish)
Kosher salt and freshly ground pepper (to taste)

In a large bowl add the orange marmalade and serrano and mix to combine. Add the hot water and whisk to loosen the orange marmalade slightly. Season with salt and pepper and a decent amount of freshly ground black pepper.
In a large nonstick saute pan, add olive oil and heat over medium-high heat. Season shrimp on both sides with salt and pepper. Add the shrimp to the pan and cook until pink, about 2 minutes. Flip the shrimp and add the orange marmalade mixture. Cook until the sauce has thickened and the shrimp turn pink and opaque, another 2 minutes.
Cook the rice according to package directions, adding ginger to the water and cooking until fluffy. Stir in lime zest and set aside.
To Assemble: In a bibb lettuce leaf, add a scoop of basmati rice, top with the warm shrimp and garnish with scallions. Repeat with the remaining bibb lettuce leaves.
Tip: For a tasty twist, substitute the shrimp with your favorite lean protein, like chicken or a firm flaky fish.