Cilantro Lime Shrimp

Ingredients:

  • 1lb Large shrimp, shelled and deveined
  • 1/2 C Fresh lime juice
  • 1/2 C Lime or Orange marmalade
  • 3 Garlic cloves, finely minced (skip if using the Garlic Evoo)
  • 1/2 C Cilantro, chopped
  • 4 T The Olive Grove’s Garlic or Organic Phoenician Evoo
  • 1 T Soy sauce
  • 1/2 t Hot red pepper flakes
  • Salt and pepper to taste

Directions:

In a measuring cup whisk together lime juice, marmalade, garlic, cilantro, 3T olive oil, soy sauce, red pepper flakes, salt and pepper; reserve 1/3 C mixture in a small bowl for dipping.  In a large zip-lock bag, combine shrimp with remaining mixture and marinade, turning occasionally to coat shrimp for 45 minutes in the refrigerator. Drain shrimp and lightly pat dry.  In a large non-stick skillet heat ½ T olive oil over medium heat until hot.  Saute’ half of shrimp until golden brown and cooked through, about 1 ½ minutes per side.  Saute’ remaining shrimp in remaining ½ T olive oil the same way.

Serve shrimp with reserved dipping sauce.  Makes about 24 hors d’oeuvres.