|1||teaspoon whole coriander seeds|
|3/4||teaspoon cardamom seeds|
|3/4||teaspoon cumin seeds|
|1/8||teaspoon coarsely ground black pepper|
|3||tablespoons olive oil|
|1||tablespoon chopped fresh ginger|
|2||teaspoons hot chili sauce|
|3/4||teaspoon ground cinnamon|
|1||teaspoon curry powder|
|Salt, to taste|
|12||peeled, deveined uncooked large shrimp, tails intact (if frozen, thawed)|
|1||red onion, cut into 8 wedges|
|2||tablespoons fresh cilantro leaves (for garnish)|
1. In a small skillet over medium-high heat, toast the coriander, cardamom, and cumin seeds with the black pepper, shaking the pan, for 1 minute or until fragrant.
2. In a mortar and pestle or spice grinder, coarsely grind the seeds and pepper. Transfer to large bowl. Stir in the oil, ginger, chili sauce, cinnamon, curry powder, honey, and salt. Add the shrimp and onion and stir well. Cover and set aside for 5 minutes.
3. Heat a large skillet over medium-high heat. Use tongs to remove the onions from the marinade. Cook the onion, turning occasionally, for 5 minutes or until partially blackened. Move the onion to the sides of pan. Add shrimp and marinade. Cook for 3 minutes, turning the shrimp often, or until they are cooked through.
4. Taste for seasoning, add more salt or pepper, and garnish with cilantro. Adapted from ``Eating Well" magazine