Ingredients: 4 teaspoons ground coriander 1 tablespoon ground cumin 1/2 teaspoon turmeric 2 7.25-ounce jars roasted red peppers, well drained 1/3 cup chopped onion 5 teaspoons minced seeded serrano chilies 3 garlic cloves 1/4 cup honey 1/4 cup fresh lime juice 1 tablespoon grated lime peel 1/4 cup plus 3 tablespoons olive oil 48 large uncooked shrimp (about 2 pounds), peeled, deveined 48 3/4-inch cubes peeled cored pineapple 48 6-inch bamboo skewers, soaked in water 30 minutes, drained 1/2 cup chopped green onions 3 tablespoons toasted sesame seeds 2 limes, cut into wedges Directions:1. Stir coriander, cumin and turmeric in small skillet over medium heat until lightly toasted, about 3 minutes. Transfer to processor. Add red peppers, onion, chilies and garlic. Blend to form smooth paste. Mix in honey, lime juice and peel. With machine running, gradually blend in 1/4 cup oil. Season with salt and pepper. Transfer to bowl. Cover; chill overnight. 2. Thread 1 shrimp and 1 pineapple cube onto each skewer. Brush with 3 tablespoons oil. Sprinkle with salt and pepper. (Can be made 8 hours ahead. Cover; chill.) Preheat broiler. Arrange skewers in single layer on 3 baking sheets. Working in batches, broil until shrimp are almost cooked through, turning once, about 2 minutes per side. Brush shrimp and pineapple with some red pepper sauce. Broil 1 minute longer. 3. Arrange skewers on platter. Sprinkle with green onions and sesame seeds. Serve with limes and remaining sauce. |