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Cilantro Lime Shrimp

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 3 large garlic cloves
  
• 1-1/8 tsp salt
  
• 1/2 cup fresh lime juice
  
• 1/4 cup sweet orange marmalade
  
• 1/4 cup finely chopped fresh cilantro
  
• 4 Tbsp olive oil
  
• 1 Tbsp soy sauce
  
• 1/2 tsp red pepper flakes
  
• 1/2 tsp freshly ground black pepper
  
• 1 lb. large shrimp in shells (21 to 25 per lb.), peeled, tail and first segment of shell left intact, and deveined
  
• Optional garnish: fresh cilantro sprigs
  






Instructions



1. Using a large knife, mince and mash garlic to a paste with 1 teaspoon salt. Whisk together garlic paste, lime juice, marmalade, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt, and pepper in a small bowl. Transfer 1/3 cup mixture to another small bowl or ramekin and reserve for dipping sauce. Combine shrimp with remaining mixture in a large sealable plastic bag and seal bag, pressing out excess air. Marinate shrimp, refrigerated, turning bag once, for 15 minutes.
   
   
2. Drain shrimp and gently pat dry. Heat 1-1/2 teaspoons oil in a 12-inch nonstick skillet over moderately high heat.
   
   
3. Add half of shrimp and cook, turning occasionally, until golden brown and just cooked through, about 3 minutes total. Transfer shrimp to a platter and cook remaining shrimp in remaining 1-1/2 teaspoons oil in same manner. Garnish shrimp with cilantro, if desired, and serve with dipping sauce.
   
   Makes about 24 hors d'oeuvres.