Updated: 08/24/2014 11:44 AM
Created: 08/24/2014 9:28 AM WNYT.com
By: Jaired Crofut
3 cloves garlic
1 1/8 tsp. salt
1/4 cup fresh lime juice
¼ cup orange marmalade
¼ cup finely chopped fresh cilantro
4 tbs. olive oil
1 tbs. soy sauce
½ tbs. red pepper flakes (adjust to taste)
½ tsp. ground black pepper
1 lb. large shrimp peeled and deveined (20-24 per lb.)
Mix together the garlic and 1 tsp. of salt. Whisk together garlic paste, lime juice, marmalade, cilantro, 3 tbs. oil, soy sauce, red pepper flakes, remaining 1/8 tsp. salt & pepper in a small bowl.
Transfer 1/3 of mixture to small bowl and reserve for dipping sauce.
Combine shrimp with remaining mixture in a large resalable plastic bag and seal bag, pressing out excess air. Marinate shrimp in fridge for 15 minutes.
Drain shrimp and pat dry. Shrimp can be grilled or pan fried: Heat 1 ½ tsp. oil in a large non-stick pan over moderately high heat.
Add half of the shrimp and cook, turning occasionally until shrimp are cooked through, about 3 minutes total. Transfer to platter and cook the remaining shrimp in 1 ½ tsp. of oil.
Garnish w/ cilantro and serve with dipping sauce.
Visit Chef Art at your ALBANY & COLONIE SHOPRITE SUPERMARKETS for other fine food recipe instructions.
*** PLEASE BE AWARE THAT WE USE PEANUTS, SOY, WHEAT AND DAIRY PRODUCTS IN OUR SHOPRITE STORES.