Ingredients
- 4 teaspoons coriander
- 1 tablespoon cumin
- ½ teaspoon turmeric
- 1 pound roasted red peppers
- ⅓ cup chopped onion
- 2 whole serrano pepper, seeded and minced
- 3 cloves garlic, minced
- ¼ cup honey
- ¼ cup fresh lime juice
- 1 tablespoon lime zest
- ¼ cup extra virgin olive oil
- Salt and pepper, to taste
- 2 to 3 pounds shrimp (48 large shrimp 21-30 size, peeled and deveined)
- 1 whole pineapple (cored and cubed, yielding 48 pieces)
- ½ cup chopped green onions
- 3 tablespoons sesame seeds (toasted)
How to Make
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Step 1: Heat coriander, cumin and turmeric in a skillet until fragrant, 2-3 minutes. Pour into a food processor and add the peppers, onions, serrano peppers and garlic. Process until smooth.
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Step 2: Add honey, lime juice, and zest and pulse a couple of times. With the food processor running, slowly pour in the oil and season with salt and pepper to taste.
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Step 3: Toss shrimp with a little bit of the paste and spread on a baking sheet.
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Step 4: Bake at 350 degrees for about 5-6 minutes, then broil for 1 minute (keep an eye on it for it not to overcook and become rubbery). Use a toothpick to skewer a cooked shrimp and a piece of pineapple together, proceeding until all shrimp have been skewered or simply lay both on a platter. Sprinkle with green onions and sesame seeds. Serve with additional pepper paste for dipping.
We hope you enjoy this recipe!
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