Ingredients:
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
Method
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.
