Makes 24 servings.
½ cup fresh lime juice
¼ cup lime or orange marmalade
3 large garlic cloves, finely minced
½ cup fresh cilantro leaves, stems removed and chopped
4 tablespoons olive oil, divided use
1 tablespoon soy sauce
½ teaspoon salt
½ teaspoon dried hot red pepper flakes
Salt and freshly ground black pepper to taste
1 pound large shrimp, shelled, leaving tail intact, and de-veined
1. In a measuring cup, whisk together lime juice, marmalade, garlic, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, salt and pepper; reserve ⅓ cup mixture in a small bowl for dipping.
2. 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.
3. Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet heat ½ tablespoon oil over medium-high heat until hot; sauté half of shrimp until golden brown and cooked through, about 1½ minutes on each side. Sauté remaining shrimp in remaining ½ tablespoon oil in same manner.
4. Serve shrimp with reserved dipping sauce.