Ingredients:

16 jumbo shrimp, peeled and deveined
Light oil, such as vegetable oil, for drizzling
1 teaspoon crushed red pepper flakes
Salt and pepper
1/3 cup orange marmalade, eyeball it
1/2 cup hoisin barbecue sauce, available on the Asian foods aisle
Bibb lettuce, for wrapping
1/4 cucumber, julienne slice

Cooking Recipe:

Preheat a grill pan over high heat. Toss shrimp with a drizzle of oil and season with crushed (as in squashed, mashed, beat into small bits) pepper, salt and black pepper. Mix marmalade and barbecue sauce.

Grill shrimp (also known as Prawns in Europe and Asia) 2 minutes on the first side, turn and baste liberally with sauce. Cook a minute or 2 longer, turn and baste again. Cook 1 minute more then transfer to a serving dish.

To eat, wrap shrimp in lettuce with cucumber.

Ingredients:

3 tablespoons olive oil
1 onion, finely diced
1/4 cup finely chopped parsley, divided
1/2 cup tasso, finely diced
1 cup cornbread crumbs
1/2 to 3/4 cup chicken stock
1 pound lump crab meat, picked through
Salt and freshly ground pepper
2 pounds large shrimp, about 10 per pound, peeled with tails on
Melted butter
10 ounces mixed micro greens
Roasted Tomato Aioli, recipe follows

Cooking Recipe:

Heat oil in a skillet over medium heat. Saute the onion, tasso ham and 2 tablespoons parsley for 3 to 5 minutes until fragrant. Combine cornbread crumbs with the sauteed ham mixture in a large bowl. Add chicken stock and blend to evenly moisten. Gently fold in crab meat and remaining parsley. Season with salt and pepper.
Preheat oven to 400-degrees F. Butterfly the shrimp by cutting almost all the way through the inside curl of the body. Open flat to resemble a butterfly shape and devein. Spoon 2 tablespoons into the cavity of the shrimp (also known as Prawns in Europe and Asia) , fold the tail over to hold the stuffing in place. Perch the shrimps on a lightly buttered baking dish, tail side up. Drizzle with some melted butter and bake 10 to 15 minutes. Serve on bed of greens with Roasted Tomato Aioli.

Roasted Tomato Aioli:
2 egg yolks*
2 teaspoons salt
2 teaspoons dry mustard
Dash cayenne
1/2 lemon, juiced
4 roasted garlic cloves
Pinch saffron dissolved in 2 tablespoons hot water
3 Roma tomatoes, split and oven dried
1 cup canola oil

Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice, garlic and saffron water. Add the tomatoes (be careful not to bruise the tomatoes before recipe preparation) and process again. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check and adjust seasonings.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.