Glazed Maya Shrimp With Carrot-Ginger Sauce

• 3/4 cup honey
• 1/2 teaspoon ground coriander
• 1/2 piece star anise
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• 1/2 stick cinnamon
• 3 tablespoons lemon juice
• 1 1/2 teaspoons grated fresh ginger
• 1/2 teaspoon minced garlic
• 3 1/2 packed tablespoons fresh cilantro
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 cups fresh carrot juice
• 1 tablespoon ginger juice
• Salt and freshly ground black pepper
• Extra virgin olive oil
• 8 jumbo Maya shrimp, peeled and deveined
• 1/2 cup cooked cranberry or other beans
• 1/2 cup blanched, chopped bok choy
• 1/2 cup peeled, diced jicama

1. In a small saucepan, combine honey, coriander, star anise, cumin, cloves, cinnamon, 1 tablespoon lemon juice, ginger, garlic, 1 1/2 tablespoons cilantro, vinegar, ketchup and soy sauce.
2. Bring to a simmer, and reduce until syrupy, about 25 minutes.
3. In a small saucepan, combine carrot and ginger juices and remaining cilantro.
4. Bring to a simmer, and reduce by three-quarters.
5. Remove from heat, strain and season with salt and pepper.
6. Preheat oven to 350 degrees.
7. Preheat a grill or large skillet.
8. Lightly oil shrimp, and season with salt and pepper.
9. Grill or sear until barely pink, 1 to 2 minutes each side.
10. Transfer to baking sheet, brush with honey glaze.
11. Bake until just firm, about 5 minutes.
12. Heat 1 tablespoon oil in heavy skillet over medium-high heat.
13. Add beans, bok choy and jicama, and saute until hot.
14. Stir in remaining lemon juice.
15. Divide among 4 plates.
16. Interlock two shrimp, and place on top.
17. Sauce edge of plate; serve immediately.

honey, ground coriander, star anise, ground cumin, ground cloves, cinnamon, lemon juice, ginger, garlic, fresh cilantro, rice wine vinegar, ketchup, soy sauce, carrot juice, ginger juice, salt, extra virgin olive oil, shrimp, beans, blanched, jicama

Taken from cooking.nytimes.com/recipes/4874 (may not work)