Stuffed Shrimp with Lemon-Pomegranate Glaze

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon cilantro leaves fresh chopped
• 0.3 teaspoon ginger fresh grated peeled
• 1 tablespoon mint leaves fresh chopped
• 1  garlic clove minced
• 2  garlic clove minced
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 0.5 teaspoon turmeric 
• 1 tablespoon paprika sweet
• 1.5 pounds shrimp unpeeled
• 0.3 cup juice of lemon fresh
• 1.5 teaspoons lemon zest grated
• 3 tablespoons olive oil 
• 0.5 cup onion finely chopped
• 3 tablespoons pomegranate molasses 
• 0.3 teaspoon salt 
• 0.8 teaspoon salt 
• 0.8 pound chicken breast boneless skinless
• 2 teaspoons tomato paste 

Equipment

• food processor
• bowl
• baking sheet
• oven
• whisk

Directions

1. To prepare sauce, combine first 7 ingredients, stirring with a whisk.
2. Remove 2 tablespoons sauce; set aside. Reserve remaining sauce for dipping.
3. Preheat oven to 42
4. To prepare shrimp, peel and devein shrimp, leaving tails intact.
5. Cook chopped onion in boiling water for 2 minutes or until tender.
6. Drain and rinse with cold water; drain.
7. Place onion in a large bowl.
8. Place chicken in a food processor; process until coarsely chopped.
9. Add chicken, paprika, and next 11 ingredients (paprika through 2 garlic cloves) to onion; stir well.
10. Place the 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 the center of each shrimp. Gently press the chicken mixture until it touches sides of shrimp.
11. Brush shrimp with 2 tablespoons sauce.
12. Bake at 425 for 10 minutes or until shrimp are done and stuffing is firm.
13. Serve with remaining 1/2 cup sauce.
14. Garnish with cilantro sprigs, if desired.