- 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, spun dry, and chopped fine
- 4 tablespoons olive oil
- 1 tablespoon soy sauce
- 1/2 teaspoon dried hot red pepper flakes
- 1 pound large (21 to 24 per pound) shrimp, shelled, leaving tail and first shell section intact, and if desired deveined
- Garnish: fresh coriander sprigs
- In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt 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 pat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.
- Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.