1 pound small shrimp, peeled and deveined
2 (8 ounce) packages cream cheese, at room temperature
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried marjoram
1/4 teaspoon dried sage
1 1/2 tablespoons vegetable oil
1/2 cup jovial jam
5 tablespoons orange juice
1 stalk celery, chopped
1 pound shredded Swiss cheese
Place one shrimp, peeled and deveined, in a medium dish and top with cream cheese and Worcestershire sauce. Transfer mixture to a microwave-safe bowl. Let stand 10 minutes to remove excess marinade from pan.
Microwave shrimp repeatedly 1 minute. Sprinkle with garlic powder, marjoram, sage and oil. It may need to be heated on all sides. Stir lightly to prevent sticking. Fry, flipping several times, for about 8 minutes, or until shrimp turn yellow.
Return mixture to pan pan or solid pan, over heat for about 5 minutes, or until sauce thickens and is opaque. Lemon juice should be poured straight onto pan. Repurpose shrimp and cream cheese mixture. Chill at least 6 hours before serving over rice or noodles. Garnish with celery stalks and cheese.