Source: dLife

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

Servings

Sauce
1.5
1 1/2 tsp  grated lemon rind 0.3333
0.3333 cup  fresh lemon juice 3.0
3 tbsp  molasses 3.0
3 tbsp  olive oil 0.25
0 1/4 tsp  salt 0.25
0 1/4 tsp  black pepper 1.0
1 each  medium garlic cloves
Shrimp
24.0
24 each  large raw shrimp 0.5
0 1/2 cup  fresh chopped onion 0.75
0 3/4 lb  boneless skinless chicken breasts 1.0
1 tbsp  paprika, sweet, Hungarian 1.0
1 tbsp  fresh cilantro 0.5
0 1/2 oz  fresh mint 2.0
2 tsp  unsalted tomato paste 1.0
1 tsp  ground cumin 1.0
1 tsp  ground coriander 0.75
0 3/4 tsp  salt 0.5
0 1/2 tsp  ground turmeric 0.5
0 1/2 tsp  black pepper 0.25
0 1/4 tsp  fresh ginger root 0.25
0 1/4 tsp  ground red pepper (cayenne) 2.0
2 each  medium garlic cloves 1.0
1 each  cooking spray 1.0
1 each  cilantro sprigs

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.