1 1/2 teaspoon whole coriander seeds
3/4 teaspoon black peppercorns
4 whole cloves
1 teaspoon aniseeds or fennel seeds
1/4 teaspoon fenugreek seeds (optional)
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/4 teaspoon cinnamon
Half onion, chopped
1/4 cup finely grated fresh coconut or unsweetened desiccated coconut
3 cloves garlic, chopped
2 teaspoons chopped gingerroot
1/2 teaspoon salt
1 pound deveined peeled large shrimp
2 tablespoons butter, melted
3 lime wedges
In small skillet, toast coriander seeds over medium heat for 1 minute. Add peppercorns and cloves; toast for 30 seconds. Add aniseeds, and fenugreek seeds (if using); toast for 30 seconds. With spice grinder or mortar and pestle, grind warm spices to fine powder. Mix in turmeric, cayenne and cinnamon
In food processor, grind together onion, coconut, garlic, ginger and salt, adding up to 2 tablespoons water to form paste if necessary. Mix in ground spice mixture. Transfer to bowl. Add shrimp and toss to coat; let stand for 30 minutes.
Make-ahead: Cover and refrigerate for up to 6 hours.
Thread shrimp onto skewers. Brush with butter. Place on greased grill over medium-high heat or under broiler; close lid and grill for 3 minutes per side or until pink. Serve with lime wedges to squeeze over shrimp.