Lime And Cilantro Shrimp

1. 1

   Whisk together lime juice, marmalade, garlic, cilantro, 3 tablespoons of oil, soy sauce, red pepper flakes and salt and pepper (to taste).

2. 2

   Reserve 1/3 cup of marinade in a small bowl for dipping.

3. 3

   Put shrimp in a large ziplock bag and cover with the remaining marinade.

4. 4

   Refridgerate for about 45 minutes.

5. 5

   Drain shrimp and lightly pat dry with paper towels.

6. 6

   In a large non-stick skillet, over moderately high heat, heat 1 and 1/2 teaspoons oil.

7. 7

   Saute 1/2 the shrimp.

8. 8

   Repeat with remaining 1 and 1/2 teaspoons oil and shrimp.

9. 9

   Serve with reserved dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.