1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons butter, melted
MARMALADE DIPPING SAUCE-
2 garlic cloves, minced
1/2 cup orange marmalade spreadable fruit
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon ground ginger
1 teaspoon cornstarch
2 tablespoons lemon juice
In a shallow bowl, beat egg and water. In another bowl, combine the bread crumbs, curry, salt and pepper. Dip shrimp in egg mixture, then roll in crumb mixture.
Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with butter. Bake at 400° for 7-9 minutes on each side or until golden brown.
In a small saucepan coated with cooking spray, cook garlic over medium heat for 1 minute. Add spreadable fruit, soy sauce and ginger. Bring to a boil. Combine cornstarch and lemon juice until smooth; stir into pan. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with shrimp.
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