Orange-Lime Dip (for coconut fried shrimp)

• 1 (10-oz.) jar orange marmalade
• 3 T. spicy brown mustard
• 1 T. fresh lime juice

Combine marmalade, mustard and lime juice in a small pan. Cook over medium heat, stirring constantly until marmalade melts. Remove from heat. Cool. Dip may be stored in the refrigerator for up to 1 week.

May Cortez