Stuffed Shrimp With Lemon-Pomegranate Glaze

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This sweet-tart appetizer pairs best with a classic pilsner, such as Pilsner Urquell from the Czech Republic, Redhook ESB, or a Thai beer, such as Singha.
== Ingredients ==
* 1 1/2 teaspoons grated lemon rind
* 1/3 cup fresh lemon juice
* 3 tablespoons pomegranate molasses
* 3 tablespoons olive oil
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 garlic clove, minced
* 24 unpeeled jumbo shrimp (about 1 1/2 pounds)
* 1/2 cup finely chopped onion
* 3/4 pound skinless, boneless chicken breast
* 1 tablespoon Hungarian sweet paprika
* 1 tablespoon chopped fresh cilantro
* 1 tablespoon chopped fresh mint
* 2 teaspoons tomato paste
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 3/4 teaspoon salt
* 1/2 teaspoon ground turmeric
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon grated peeled fresh ginger
* 1/4 teaspoon ground red pepper
* 2 garlic cloves, minced
* Cooking spray
* Cilantro sprigs (optional)
== Directions ==
# 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 onion in boiling water 2 minutes or until tender.
# Drain and rinse with cold water; drain.
# Place onion in a large bowl.
# Place chicken in a food processor; process until coarsely chopped.
# Add chicken, paprika, and next 11 ingredients to onion; stir well.
# Place shrimp in a single layer on a large baking sheet coated with cooking spray.
# Arrange shrimp on their sides, so that each forms a "C" shape.
# Spoon a heaping tablespoon of chicken mixture into center of each shrimp.
# Gently press chicken mixture until it ouches sides of shrimp.
# Brush shrimp with 2 tablespoons sauce.
# Bake at 425° for 10 minutes or until shrimp are done and stuffing is firm.
# Serve with reserved sauce.
# Garnish with cilantro sprigs, if desired.
Yield: 12 servings (serving size: 2 shrimp and 2 teaspoons sauce)
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