Coriander Lime Shrimp

• 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

1. 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.
2. 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.
3. Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.

lime juice, orange marmalade, garlic, fresh coriander sprigs, olive oil, soy sauce, dried red hot pepper, shrimp

Taken from www.epicurious.com/recipes/member/views/coriander-lime-shrimp-50012301 (may not work)