Ingredients
1/2 cup fresh lime juice
1/4 cup orange marmalade
3 large garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/2 cup fresh coriander sprigs, washed well, sun dry and chopped fine
4 tablespoons olive oil
1 tablespoon soy sauce
1/2 teaspoon dried red hot pepper flakes
1 pound large (21 to 24 per pound) shrimp, shelled leaving tail and first shell section intact and if desired deveined
Preparation
In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, re pepper flakes and slat and pepper to taste and reserve 1/3 cup mixture in a small bowl or ramekin for dipping. In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp 45 minutes.
Drain shrimp and lightly pat dry between paper towels. In a large non stick skillet heat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and saute half of shrimp until golden brown and cooked through about 1 1/2 minutes on each side. Saute remaining shrimp 1 1/2 teaspoons oil in same manner.
Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.
