Coriander Lime Shrimp

Ingredients

• 1/2 cup fresh lime juice
• 1/4 cup orange marmalade
• 3 large garlic cloves, minced and mashed to a paste with
• 1 teaspoon salt
• 1/2 cup fresh coriander sprig, washed well, spun dry, and chopped fine
• 4 tablespoons olive oil
• 1 tablespoon soy sauce
• 1/2 teaspoon hot red pepper flakes
• salt and pepper, to taste
• 1/2 lb large shrimp, shelled, leaving tail and first shell section intact, and if desired deveined (21 to 24 per pound)
• 2 oranges
• 2 heads endive
• fresh coriander sprig, for garnish

Directions

1. 1

   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 1/2 cup mixture in a small bowl or ramekin for dipping.

2. 2

   In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.

3. 3

   Peel oranges and slice horizontally.

4. 4

   Wash endive leaves.

5. 5

   Arrange orange slices and endive on a plate.

6. 6

   Drain shrimp, discarding marinade and lightly pat dry between paper towels.

7. 7

   In a large non-stick skillet heat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and saute 1/2 of the shrimp until golden brown and cooked through, about 1 1/2 minutes on each side.

8. 8

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

9. 9

   Place shrimp atop orange and endive salad.

10. 10

    Garnish with coriander sprigs and drizzle with reserved dipping sauce.