2 lbs. shrimp, peeled and deveined (21-31 count)
1 egg, beaten
1 c. bread crumbs, toasted
2 tsp. curry powder
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. veg. oil
Hot Marmalade Soy Dip

In a flat dish, combine egg and 1 teaspoon water. In another dish, combine crumbs, curry powder, salt and pepper. Dip shrimp in egg, then roll in crumb mixture. Place on a well greased baking sheet. Drizzle oil over shrimp. Bake at 350 degrees for 5 to 7 minutes, or until shrimp are golden brown. Serve with Hot Marmalade Soy Dip.

HOT MARMALADE SOY DIP:

1/3 c. orange marmalade
1/4 c. lemon juice
1/4 c. soy sauce
1 clove garlic, minced
Dash ginger
1 tsp. cornstarch
1 tbsp. water

Combine marmalade, lemon juice, soy sauce, garlic and ginger in a small sauce pan. Bring to a boil. Dissolve cornstarch in water, add to the sauce and cook until slightly thickened, stirring constantly. Serve hot.

Makes approximately 2/3 cup sauce.