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1/2 cup fresh lime juice
1/4 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
Salt and pepper, to taste
1/2 pound large (21 to 24 per pound) shrimp, shelled, leaving tail and first shell section intact, and if desired deveined
2 oranges
2 heads endive
Fresh coriander sprigs, for garnish
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 1/2 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. Peel oranges and slice horizontally. Wash endive leaves. Arrange orange slices and endive on a plate. Drain shrimp, discarding marinade 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 1/2 of the 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. Place shrimp atop orange and endive salad. Garnish with coriander sprigs and drizzle with reserved dipping sauce.
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