Delicious with fresh vegetable crudites.

Makes 24 appetizers

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 cilantro sprigs, washed well, spun dry, and chopped fine
4 tablespoons olive oil
1 tablespoon light soy sauce
1/2 teaspoon dried hot red pepper flakes
1 pound large (21 to 24 per pound) shrimp, shelled, leaving tail and first shell   section intact, and deveined
Garnish: fresh cilantro sprigs

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 1/3 cup mixture in a small bowl or ramekin for dipping. In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.

Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet pat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.

Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.


Per Serving (Per Shrimp): 51 Calories; 3g Fat (45.5% calories from fat); trace Saturated Fat; 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 144mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTE: Calorie count is somewhat lower because all marinade ingredients are accounted for but are not fully absorbed into the shrimp.

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