A very exciting recipe! It was wonderful and we all had to have seconds! We made this pre-long weekend, so we could test it! Right! Cooking Light Magazine, May 2008 edition. 15 minutes cooling time.
Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap.
Microwave at HIGH 40 seconds or until sugar dissolves.
Cool.
Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.
Combine remaining 1 tablespoon juice, remaining 1 teaspoon chili garlic sauce, remaining 1/4 teaspoon salt, marmalade or preserves, and 1 teaspoon oil in a large bowl, stirring with a whisk.
Add shrimp to bowl; toss to coat.
Marinate shrimp in refrigerator 15 minutes, tossing occasionally.
Remove shrimp from bowl, reserving marinade.
Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.
Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.
Combine cabbage and remaining ingredients in a large bowl.
Drizzle fish sauce mixture over cabbage mixture; toss well to coat.
Arrange 2 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers.