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, 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

Directions

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 put 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 in remaining 1 1/2 teaspoons oil in same
manner.

Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.