Yield: 4 Servings
12 jumbo shrimp (5-7 per pound), shells and tail left on, back split halfway to remove vein and give a butterfly appearance.
6 tablespoons unsalted butter
2 teaspoons orange marmalade
1 teaspoon ground coriander
1/2 teaspoon Madras curry powder
1/2 teaspoon grated fresh ginger
1/4 cup lime juice
1/4 cup dry white wine
||Clean shrimp and set aside.
||Melt butter in a non-stick shallow skillet. Add the shrimp.
||Combine remaining ingredients, stirring well to incorporate them together.
||Spoon over the shrimp. Turn the shrimp over several times to cook evenly and gather the flavors of the spices. Cook until the shrimp turn pink on the outside and white within. Do not overcook.