3 cups fresh lime juice
1/8 cup orange marmalade
3 large garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/2 cup fresh coriander sprigs, washed well, spun dry, and chopped fine
2 tablespoons olive oil
1 tablespoon 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 if desired, deveined
Fresh coriander sprigs for garnish
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.