Instructions: In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 1 tablespoon oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/4 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 heat 1 1/2 teaspoons oil over moderately-high heat until hot but not smoking and saute half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Saute remaining shrimp in remaining 1 teaspoon oil in same manner.

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

This recipe yields approximately 21 to 24 hors doeuvres.

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