Coriander Lime Shrimp

1. 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. 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. 3

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

* Per serving · 4 servings · Values may vary.