1 whole pineapple, cored and cubed, yielding 48 pieces
½ cup chopped green onions
3 tablespoons toasted sesame seeds
Instructions
Heat coriander, cumic 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. Add honey, lime juice and zest and pulse a couple of times. With food processor running, slowly pour in the oil and season with salt and pepper to taste.
Toss shrimp with a little bit of the paste and spread on a baking sheet. Bake at 350 degrees for about 5-6 minutes, then broil for 1 minutes. Use a toothpick to skewer a cooked shrimp and a piece of pineapple together or simply lay both on a platter. Sprinkle with green onions and sesame seeds. Serve with additional pepper paste for dipping.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2012/05/moroccan-spiced-shrimp-with-pineapple/