Stuffed Shrimp with Lemon-Pomegranate Glaze

Ingredients

• Cilantro sprigs (optional)
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¾ pound skinless, boneless chicken breast
• ¹/₃ cup fresh lemon juice
• ¼ teaspoon freshly ground black pepper
• Cooking spray
• + 19 more ingredients
• • 24 unpeeled jumbo shrimp (about 1 1/2 pounds)
  • 3 tablespoons pomegranate molasses
  • 3 tablespoons olive oil
  • Shrimp:
  • ¼ teaspoon grated peeled fresh ginger
  • 1 teaspoon ground coriander
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh mint
  • ¼ teaspoon ground red pepper
  • 1 garlic clove, minced
  • ¼ teaspoon salt
  • 2 teaspoons tomato paste
  • Sauce:
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons grated lemon rind
  • ½ cup finely chopped onion
  • ½ teaspoon ground turmeric
  • 1 tablespoon Hungarian sweet paprika
  • 1 tablespoon chopped fresh cilantro

To prepare sauce, combine first 7 ingredients, stirring with a whisk. Remove 2 tablespoons sauce; set aside. Reserve remaining sauce for dipping. Preheat oven to 425°. To prepare shrimp, peel and devein shrimp, leaving tails intact. Cook chopped onion in boiling water for 2 minutes or until tende...

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