CORIANDER LIME SHRIMP

1/2 cup fresh lime juice
1/4 cup orange marmalade (or lime marmalade or jalapeno jelly)
3 large garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/2 cup fresh coriander (cilantro) sprigs, washed well, spun dry, and chopped fine
4 tablespoons olive oil, divided use
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
fresh coriander (cilantro) 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 1/3 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.

WHEN READY TO COOK:*
Drain shrimp and lightly pat dry between paper towels. Discard marinade.

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 in remaining 1 1/2 teaspoons oil in same manner.

TO SERVE:
Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.

*Shrimp may be broiled instead of sauteed or grilled using a grill basket, skewers, or electric contact grill.

VARIATION:
To serve as an entree, make extra sauce and serve over hot cooked rice or noodles. Cook the sauce to thicken, if desired.

Makes about 24 hors d'oeuvres
Adapted from source: Gourmet, December 1995