Coriander Lime Shrimp

Directions

1. 1
   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 1/2 cup mixture in a small bowl or ramekin for dipping.
2. 2
   In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.
3. 3
   Peel oranges and slice horizontally.
4. 4
   Wash endive leaves.
5. 5
   Arrange orange slices and endive on a plate.
6. 6
   Drain shrimp, discarding marinade and lightly pat dry between paper towels.
7. 7
   In a large non-stick skillet heat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and saute 1/2 of the shrimp until golden brown and cooked through, about 1 1/2 minutes on each side.
8. 8
   Saute remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.
9. 9
   Place shrimp atop orange and endive salad.
10. 10
    Garnish with coriander sprigs and drizzle with reserved dipping sauce.