| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Cilantro-Lime Shrimp

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

1. 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.
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 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.
4. Serve shrimp with reserved dipping sauce.

Makes about 24 hors d'oeuvres.