Cilantro Lime Shrimp

This was a super easy summer dinner! I served it in  Kings Hawaiian hot dog buns to make a "shrimp roll" and had smashed pinto beans and rice (a healthier version of refried beans) on the side.

3 large garlic cloves

1 1/8 teaspoon salt

1/2 cup fresh lime juice (about 4 small limes)

1/4 cup sweet orange marmalade

1/4 cup cilantro

4 TB olive oil

1 TB soy sauce

1/2 tsp red pepper flakes

1/2 tsp freshly ground pepper

1 lb large shrimp, peeled and deveined

Using a large knife, mince and mash garlic to a paste with 1 tsp salt. Whisk together garlic paste, lime juice, marmalade, cilantro, 3 TB oil, soy sauce, red pepper flakes, remaining 1/8 tsp salt, and pepper in a small bowl. Transfer 1/3 C mixture to another small bowl and reserve for dipping sauce. Combine shrimp with remaining mixture in large sealable plastic bag and seal bag, pressing out excess air. Marinate shrimp, refrigerated, turning bag once, for 15 minutes.

Drain shrimp. Heat 1 1/2 tsp oil in a 12 inch nonstick skillet over moderately high heat. Add half of shrimp and cook, turning occasionally, until golden brown and just cooked through, about 3 minutes. Transfer shrimp to a platter and cook remaining in 1 1/2 tsp oil in same manner.