Instructions: I prepared this recipe from a Time-Life cookbook. Its part of a series, I think called Healthy Cooking, volume Fish and Shellfish. It was easy to prepare and very, very good. Its called Grilled; directions are for Broiled. Go figure. It works either way.

In a bowl, combine the onion, wine, lemon juice and oil. Add the shrimp and let them marinate, refrigerated, for about an hour.

For the sauce: Heat oil in large skillet over med heat. Add scallions,. garlic, ginger and jalapenos; cook for 2 minutes, stirring constantly.

Stir in the coriander, cumin and mustard and cook for one minute more. Add the tomatoes and cook them stirring constantly, for another minute. Remove from heat and stir in the brown sugar and vinegar. Transfer to serving bowl and cool.

Preheat the broiler. Thread the shrinp in interlocking pairs onto four skewers. Brush the shrimp with remaining marinade and broil them about 2 inches below the heat until they are opaque; about 3 minutes.

Serve the shrimp atop a bed of rice, with the sauce alongside. I served it with lime wedges and steamed broccoli.

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