Whisk together lemon rind and juice, molasses, oil, salt, pepper, and garlic. Set aside 2 tablespoon sauce and save the rest for dipping.
Preheat oven to 425 degrees F.
Peel skin of off shrimp, de-vein, but leave tails on.
Cook onion in boiling water 2 minutes or until soft. Strain and run under cold water, strain again and put into a large bowl,
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.
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.
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.