Coriander Lime Shrimp2013-06-20
- Servings : 24
- 1/2 cup fresh lime juice
- 1/4 cup orange marmalade
- 3 large cloves garlic, minced, mashed to a paste with 1 tsp salt
- 1/2 cup fresh coriander sprigs, washed well, spun dry and chopped fine
- 4 Tbs olive oil
- 1 Tbs soy sauce
- 1/2 tsp dried hot red pepper flakes
- 1 lb large (21-24 per pound) shrimp, shelled, leaving tail and first shell sect intact
- fresh coriander sprigs
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 heat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and saute half 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 the same manner.
Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.