2 teaspoons coriander 1/2 Tablespoon ground cumin 1/4 teaspoon turmeric 1 roasted red pepper 2 tablespoons onion, chopped 2 teaspoons serrano peppers, seeded & minced 2 garlic cloves 2 Tablespoons honey 2 Tablespoons lime juice 1/2 Tablespoon lime zest 1/4 cup olive oil 24 large uncooked shrimp (about 2 pounds), peeled & deveined Twenty four 3/4" cubes pineapple, peeled and cored Twenty four 6" bamboo skewers, soaked in water for 30 minutes - then drained 1/4 cup green onions, chopped 1 Tablespoons toasted sesame seeds 1 limes, cut into wedges
In a small skillet stir coriander, cumin and turmeric over medium heat until lightly toasted, about 3 minutes.
Transfer to a food processor. Add red peppers, onion, peppers and garlic. Blend to form smooth paste. Mix in honey, lime juice and lime zest. With motor running, gradually blend in 2 tablespoons oil. Season with salt and pepper. Transfer to a bowl, cover and chill overnight.
Thread 1 shrimp and 1 pineapple cube onto each skewer. Brush with 2 tablespoons olive oil. Sprinkle with salt and pepper.
Preheat broiler (or grill).
Arrange skewers in a 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.
Arrange skewers on platter. Sprinkle with green onions and sesame seeds. Serve with limes and remaining sauce.
Start preparations for this dish one day ahead of serving.