Ingredients

• 1 teaspoon whole coriander seeds
• 3/4 teaspoon cardamom seeds
• 3/4 teaspoon cumin seeds
• 3 tablespoons olive oil
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons hot chile sauce
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon honey
• 12 uncooked large shrimp, peeled, deveined, tails left intact
• 1 red onion, halved, peeled, each half cut into 4 wedges through root end
• Fresh cilantro leaves (optional)

Instructions

1. Toast first 3 ingredients in small skillet over medium-high heat until fragrant, shaking skillet, about 1 minute. Coarsely grind spices in mortar and pestle or spice grinder. Transfer to large bowl; mix in oil, ginger, chile sauce, cinnamon, and honey. Sprinkle with salt and pepper. Add shrimp and onion; toss to coat.
2. Heat large nonstick skillet over medium-high heat. Add onion; cook until blackened in spots, turning occasionally, about 5 minutes. Move onions to side of pan. Add shrimp and marinade; sauté until shrimp are just cooked through, about 3 minutes. Transfer shrimp and onions to plates. Top with cilantro, if desired.