Source: dLife

Baked shrimp stuffed with ginger chicken and served with a citrus dipping sauce.

Servings

Sauce
1.5 tsp grated lemon rind
0.33 cup fresh lemon juice
3 tbsp molasses (pomagranate flavored)
3 tbsp olive oil
0.25 tsp salt
0.25 tsp black pepper , freshly ground
1 medium garlic cloves , minced

Shrimp
24 large raw shrimp , unpeeled (about 1 1/2 pounds)
0.5 cup fresh chopped onion
0.75 lb boneless skinless chicken breasts
1 tbsp paprika, sweet, Hungarian
1 tbsp fresh cilantro , chopped
0.5 oz fresh mint , chopped
2 tsp unsalted tomato paste
1 tsp ground cumin
1 tsp ground coriander
0.75 tsp salt
0.5 tsp ground turmeric
0.5 tsp black pepper
0.25 tsp fresh ginger root , peeled and grated
0.25 tsp ground red pepper (cayenne)
2 medium garlic cloves
1 cooking spray
1 cilantro sprigs (optional)

1 Whisk together lemon rind and juice, molasses, oil, salt, pepper, and garlic. Set aside 2 tablespoon sauce and save the rest for dipping.
2 Preheat oven to 425 degrees F.
3 Peel skin of off shrimp, de-vein, but leave tails on.
4 Cook onion in boiling water 2 minutes or until soft. Strain and run under cold water, strain again and put into a large bowl,
5 Using a food processor or blender, puree chicken until finely diced. Combine chicken with onions, paprika, cilantro, mint, tomato paste, cumin, coriander, salt, turmeric, black pepper, ginger, red pepper, and garlic.
6 Arrange shrimp on a large cooking spray coated baking sheet. Spoon 1 tablespoon of chicken mixture onto each shrimp. Press down chicken mixture to compact.
7 Coat shrimp with 2 tablespoons of lemon sauce. Bake at 425 degrees F for 10 minutes or until shrimp are fully cooked. Serve the rest of the sauce for dipping. Top with cilantro sprigs.