Spiced Moroccan-Style Shrimp

• 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 (about2 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

1. Stir coriander, cumin and turmeric in small skillet over medium heat until lightly toasted, about 3 minutes.
2. Transfer to processor.
3. Add red peppers, onion, chilies and garlic.
4. Blend to form smooth paste.
5. Mix in honey, lime juice and peel.
6. With machine running, gradually blend in 1/4 cup oil.
7. Season with salt and pepper.
8. Transfer to bowl.
9. Cover; chill overnight.
10. Thread 1 shrimp and 1 pineapple cube onto each skewer.
11. Brush with 3 tablespoons oil.
12. Sprinkle with salt and pepper.
13. (Can be made 8 hours ahead.
14. Cover; chill.)
15. Preheat broiler.
16. Arrange skewers in single layer on 3 baking sheets.
17. Working in batches, broil until shrimp are almost cooked through, turning once, about 2 minutes per side.
18. Brush shrimp and pineapple with some red pepper sauce.
19. Broil 1 minute longer.
20. Arrange skewers on platter.
21. Sprinkle with green onions and sesame seeds.
22. Serve with limes and remaining sauce.

ground coriander, ground cumin, turmeric, red peppers, onion, seeded serrano chilies, garlic, honey, lime juice, lime peel, olive oil, shrimp, pineapple, bamboo skewers, green onions, sesame seeds

Taken from www.epicurious.com/recipes/food/views/spiced-moroccan-style-shrimp-102633 (may not work)