Coriander lime shrimp

1. In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 Tbsp olive oil, soy sauce, red pepper flakes, and salt and pepper to taste.
Set aside 1/3 cup of this mixture in a small bowl for dipping.
Toss remaining mixture with shrimp in a large ziplok bag and refrigerate for 45 minutes, tossing occasionally.

2. Drain shrimp and lightly pat dry between paper towels.
Place 1 1/2 tsp olive oil in a large non-stick skillet over medium-high heat until hot but not smoking.
Saute half of the shrimp until golden brown and cooked through, about 1 1/2 minutes on each side.
Saute remaining shrimp in remaining 1 1/2 tsp olive oil in same manner.

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