1 lb. shrimp (16 - 18 count), peeled and deveined
1/2 red pepper, cut into thin strips
1/2 c. lime juice
1/4 c. orange marmalade
1/2 c. fresh cilantro, chopped
4 Tbsp. garlic-infused olive oil
2 Tbsp. soy sauce
1/2 tsp. dried red chili pepper flakes
1 tsp. fresh lime zest
Combine all ingredients in a 1-gal. plastic storage bag. Refrigerate for a minimum of 2 hours.
Preheat the broiler. Divide the shrimp between the 2 tapas pans. Place the pans under the broiler and cook until the shrimp begin to turn pink and crisp - about 3 minutes.
Carefully remove the pans from the broiler. Turn the shrimp and return to the broiler for another 2 - 3 minutes.