This recipe is from Ruth Reichl, "The Gourmet Cook Book" Makes 24. I made for the 1st time on 11/25/14. They are my new favorite way to cook shrimp!!!!
3 large garlic cloves
1 1/8 t. salt
1/2 cup fresh lime juice
1/4 cup sweet orange marmalade
1/4 cup chopped fresh cilantro
4 T olive oil
1 T soy sauce
1/2 t. red pepper flakes
1/2 t. fresh ground pepper
1 # large shrimp in shells (21-25 per pound), peeled, tail and first segment of tail intact, and deveined.
Optional garnish: fresh cilantro springs
Using a large knife, mince and mash the garlic to a paste with 1 teaspoon salt. Whisk garlic pasts, lime juice, marmalade, cilantro, 3 tablespoons olive oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt, and pepper in a small bowl. Transfer 1/3 cup of mixture to another small bowl or ramekin and reserve for dipping sauce. Combine shrimp with remaining mixture in a sealable plastic bag and seal the bag pressing out all the air. Marinate the shrimp, refrigerated, turning the bag once, 15 minutes.
Drain shrimp and gentle pat dry. Heat 1 1/8 teaspoons oil in a 12 inch non-stick skillet over moderately high heat. Add half the shrimp and cook, turning occasionally, until golden brown and just cooked through, about 3 minutes total. Transfer shrimp to a platter, and cook remaining shrimp in 1 1/2 teaspoon oil in same manner.
Garnish with cilantro if desired and serve with dipping sauce.