Ingredients

• 4 teaspoons ground coriander
• 1 tablespoon ground cumin
• 1/2 teaspoon turmeric
• 2 7.25-ounce jars roasted red peppers, well drained
• 1/3 cup chopped onion
• 5 teaspoons minced seeded serrano chilies
• 3 garlic cloves
• 1/4 cup honey
• 1/4 cup fresh lime juice
• 1 tablespoon grated lime peel
• 1/4 cup plus 3 tablespoons olive oil
• 48 large uncooked shrimp (about2 pounds), peeled, deveined
• 48 3/4-inch cubes peeled cored pineapple
• 48 6-inch bamboo skewers, soaked in water 30 minutes, drained
• 1/2 cup chopped green onions
• 3 tablespoons toasted sesame seeds
• 2 limes, cut into wedges

Instructions

1. 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.
2. 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.
3. Arrange skewers on platter. Sprinkle with green onions and sesame seeds. Serve with limes and remaining sauce.