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Shrimp with Cilantro and Lime picture

Shrimp with Cilantro and Lime

This shrimp dish makes a great appetizer or main course. Serve with toothpicks at a party or over rice for dinner. Serve hot from the skillet for best results.

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  • 1/4 cup orange marmalade
  • 1/2 cup fresh lime juice (about 4 limes)
  • 3 large garlic cloves, pressed through a garlic press or minced
  • 1/2 cup finely chopped fresh cilantro
  • 3 tablespoons extra virgin olive oil, split
  • 1 tablespoon soy sauce, low sodium
  • 1/4 teaspoon dried hot red pepper flakes
  • 1 pound large raw shrimp, shelled and deveined

Serves 6 as an appetizer

  1. In a small bowl combine the marmalade, lime juice, garlic, cilantro, 2 tablespoons of the olive oil, soy sauce, red pepper flakes and 1 teaspoon salt. Whisk until well combined. Pour about 1/3 cup of the sauce in a separate bowl and set aside to use as a finishing sauce with the cooked shrimp.
  2. Place the shrimp in a large plastic sealable bag or in a glass bowl and add the remaining sauce. Toss well so all shrimp are coated.  Refrigerate for 45 minutes. (If you're in a hurry, marinate at room temperature for 15 minutes.)
  3. Remove the shrimp from the sauce and discard the marinating sauce.
  4. Heat a large non-stick skillet over medium-high heat with the remaining tablespoon of olive oil. Add the shrimp (without crowding the pan - cook in two batches if necessary) and cook on one side until golden brown, about 1 1/2 minutes, and then turn over and finish cooking on the other side, about 1 to 2 minutes more.
  5. Transfer the cooked shrimp to a platter or individual plates and serve hot with the reserved sauce drizzled on top.
For a main course, serve with:  Basmati Rice Pilaf

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