Begin preparing this a day ahead.

Makes 48.

INGREDIENTS

  • 4teaspoons ground coriander1tablespoon ground cumin
  • 1/2teaspoon turmeric
  • 27.25-ounce jars roasted red peppers, well drained
  • 1/3cup chopped onion
  • 5teaspoons minced seeded serrano chilies
  • 3garlic cloves
  • 1/4cup honey
  • 1/4cup fresh lime juice
  • 1tablespoon grated lime peel
  • 1/4cup plus 3 tablespoons olive oil48large uncooked shrimp (about2 pounds), peeled, deveined
  • 483/4-inch cubes peeled cored pineapple
  • 486-inch bamboo skewers, soaked in water 30 minutes, drained1/2cup chopped green onions
  • 3tablespoons toasted sesame seeds
  • 2limes, cut into wedges

    DIRECTIONS

    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.


    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.


    Arrange skewers on platter. Sprinkle with green onions and sesame seeds. Serve with limes and remaining sauce.