Ingredients
4
tsp ground coriander 1 tbsp ground cumin
2
7.25-ounce jars roasted red peppers, well drained
5
tsp minced seeded serrano chilies
1/4
cup plus 3 tbsp 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
tbsp toasted sesame seeds
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.
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