Can be prepared in 45 minutes or less but requires additional unattended time.

　　

Ingredients

Makes about 24 hors d'oeuvres

　　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:

Garnish: fresh coriander sprigs

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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