CRUNCHY SHRIMP WONTONS and LAST CHANCE to ENTER GIVEAWAY

1 cup low-sodium soy sauce
1/3 cup coarsely chopped fresh cilantro
1 tablespoon lemon zest
2 tablespoons plus 2 teaspoons minced ginger
2 tablespoons toasted sesame oil
24 large shell-on shrimp
Vegetable oil for frying
24 square wonton wrappers
1/4 cup orange juice
3 tablespoons lemon juice
2 tablespoons orange marmalade
3 tablespoons finely chopped green onion

In a large bowl, whisk together 1/2 cup soy sauce, chopped cilantro, lemon zest, 2 tbsp. ginger amd 1 tbsp. sesame oil.

Peel shrimp, leaving tails on and devein. Add to soy mixture and marinate, covered, 15 to 20 minutes at room temperature. Drain shrimp in a colander, spread out on paper towels and pat dry.

Pour oil into a deep, heavy pot to a depth of 3 inches and heat to 375. Meanwhile, spread out wonton wrappers. Working with one wrapper at a time, put several cilantro leaves and stems along wrappers edge opposite the tail over shrimp. Brush far edge of wrapper with water and starting near edge, roll wrapper loosely around shrimp, forming a package. Press seam firmly to seal.

Preheat oven to 200 F. and put a shallow rack in a baking pan. When oil reaches 375 fry wontons in several batches so as not to crowd them, flipping midway through cooking until medium golden brown. 1-1/2 to 2 minutes. Lift shrimp out with tongs, draining excess oil and transfer to baking pan; keep warm in oven.

In a small bowl, whisk together 1/2 cup soy sauce, 1 tbsp. sesame oil, the orange and lemon juice, marmalade, green onion and 2 tsp. ginger. Serve wontons hot with dipping sauce on the side.

Yield: Makes 24 wontons

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