Succulent shrimp, marinated and quickly sauteed, are served with a perfectly seasoned lime and cilantro dipping sauce.
1/2 cup fresh lime juice
1/4 cup lime or orange marmalade
3 large garlic cloves, finely minced
1/2 cup fresh cilantro leaves, stems removed and chopped
4 tablespoons olive oil - divided use
1 tablespoon soy sauce
1/2 teaspoon dried hot red pepper flakes
Salt and freshly ground black pepper to taste
1 pound large shrimp, shelled, leaving tail intact, and deveined
- In a measuring cup whisk together lime juice, marmalade, garlic, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, salt and pepper; reserve 1/3 cup mixture in a small bowl for dipping.
- In a large zip-lock style plastic bag combine shrimp with remaining mixture and marinate, turning occasionally to coat shrimp, for 45 minutes in the refrigerator.
- Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet heat 1/2 tablespoon oil over medium-high heat until hot; sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1/2 tablespoon oil in same manner.
- Serve shrimp with reserved dipping sauce.
Makes about 24 hors d'oeuvres.