4 yellow squash, cubed
2 medium carrots, diced
4 large jalapeno peppers, seeded and chopped
1 small red onion, diced
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup margarine
1 cup chopped cooked shrimp
3 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons chile sauce
2 teaspoons red pepper flakes
1/3 cup sharp chopped fresh parsley
1 1/2 teaspoons prepared mustard
4 teaspoons orange marmalade
Place sliced carrots in a large ziplock bag with zipper. Pry carrots apart, and cut heads into 2/3 inch squares.
Melt margarine in a large skillet over medium heat. Saute squash and carrots in margarine for about 5 minutes, or until tender. Add 2 teaspoons salt and pepper to skillet. Toast for about 3 minutes, and then add shrimp; stir well.
Add 3 tablespoons lemon juice and Worcestershire sauce to vegetables, and bring to a boil; heat for about 2 minutes, stirring often. Reduce heat to medium-low, and stir in lemon juice and Worcestershire sauce. Beat tomato sauce into sauce, and return to a boil. Stiring lightly, gently mix red pepper flakes into tomato sauce until blended.
Return vegetables, shrimp, lemon sauce, mustard, orange marmalade, celery pack, parsley, mustard, rosemary and garlic paste to a boil; mix well. Reduce heat to low and simmer covered for 20 minutes.