Make the Shrimp Marinade: In a large bowl, whisk together orange juice, soy sauce, sesame oil, hot sauce, brown sugar and garlic.

Marinate the Shrimp: Pour the marinade into a gallon zip top bag and add the shrimp. Squeeze out excess air and seal the bag. Turn over a few times to coat the shrimp. Refrigerate for 30 minutes to one hour.

Cook the Shrimp: Prepare a grill fire to 300°. Cook shrimp over indirect heat for 3- 5 minutes with the grill closed. Stir the shrimp with a spatula and cook until shrimp starts to curl or reaches 140° using a digital thermometer. Shrimp will finish cooking in the stir fry. This step is optional, the shrimp can be cooked on the stove top in a skillet with the marinade over medium-high heat. When shrimp is cooked, remove from heat and set aside.

Make Hoisin Sauce: In a saucepan, add the sauce ingredients: soy sauce, peanut butter, brown sugar, rice vinegar, sesame oil, hot sauce and garlic. Cook over medium heat, whisking until well combined. Cook just until heated through. Remove from heat and set aside.

Stir Fry the Vegetables: Melt butter in a large skillet and cook onions and carrots over medium heat, stirring occasionally.

Cook the Pasta: Bring a pot of water to a boil, cooking pasta until about half done, it will continue to cook in the stir fry.

Add Pasta to Stir Fry Mixture: Scoop pasta from the boiling water and place in the skillet with vegetables. Cook 2-3 minutes.

Add shrimp.

Add the Sauce: Pour the hoisin sauce over the shrimp.

Stir until well combined, cook 2 minutes.

Garnish: Remove from heat and garnish with cilantro or sliced green onions.