Cilantro Lime Shrimp

We just made this recipe last week for the first time and I am already itching to make it again. It is so full of flavor and a great pair with a side of steamed veggies- perfect for this time of year. I got this recipe from one of my friends blogs, Feeling Peckish. Dasha always has great taste so you may want to check it out.

Cilantro Lime Shrimp (from The Gourmet Cookbook)

(Dasha's Note: The recipe recommends sauteeing the shrimp, but I thought the smoky flavor of the grill would complement the flavors nicely so I grilled them instead. I’ve included instructions for both cooking methods. Also, these are originally meant to be served as an appetizer, so if you’re looking to serve them as a main course for more than 2 or 3 people I would up the quantities.)

3 garlic cloves
1 1/8 teaspoons salt
1/2 cup fresh lime juice
1/4 cup orange marmalade- I used apricot jam and it worked great!
1/4 cup finely chopped fresh cilantro
3 tablespoons olive oil (plus more if sauteeing shrimp)
1 tablespoon soy sauce
1/2 teaspoon red pepper flakes (adjust to taste)
1/2 teaspoon fresh ground black pepper
1 lb large shrimp, peeled and deveined (The recipe says 20-24 to the pound but I used 25-31 to the pound)

1) Using a large knife, mince garlic cloves and mash to a paste.
2) Mix garlic with 1 teaspoon salt.
3) Whisk together garlic paste, lime juice, marmalade, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt,and pepper in a small bowl.
4) Transfer 1/3 cup of the mixture to small serving bowl and reserve for dipping sauce.
5) Combine shrimp with remaining mixture in a large sealable plastic bag and seal bag, pressing out excess air.
6) Marinate shrimp in the refrigerator for 15 minutes, turning the bag once halfway through.
7) Drain shrimp and gently pat dry.
8) To grill shrimp: Thread shrimp onto skewers (if they’re wooden skewers make sure to soak them in water for 15-20 minutes beforehand). Place on an oiled grill and cook over medium heat until shrimp are pink on the outside and opaque (about 1 ½ or 2 minutes per side).
To pan fry: Heat 1 1/2 teaspoons oil in a large non-stick skillet over moderately high heat.
Add half the shrimp and cook, turning occasionally until shrimp is cooked through, about 3 minutes total. Transfer to a platter and cook the remaining shrimp in 1 1/2 teaspoons of oil.
9) Garnish with cilantro and serve with dipping sauce.

- Ashley