Ingredients

2 teaspoons minced peeled fresh ginger }
½ teaspoon salt 
½ teaspoon dry mustard 
½ teaspoon ground coriander
½ teaspoon ground cumin 
½ teaspoon ground turmeric 
¼ to ½ teaspoon ground red pepper 
¼ teaspoon ground cinnamon 
1/8 teaspoon ground cloves 
1 tablespoon red wine vinegar
1 tablespoon canola oil
1 ½ cups chopped onion
2 tablespoons minced peeled fresh ginger }
3 garlic cloves, minced
2 tablespoons chopped golden raisins
1 ¼ cups chicken broth
1 pound medium shrimp, peeled and deveined 

Preparation

1. Combine first 9 ingredients in a small bowl. Add vinegar, stirring to form a paste; set aside.
   
   
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté for 2 minutes. Stir in 2 tablespoons ginger and garlic; sauté for 20 seconds. Add spice paste; cook 30 seconds, stirring constantly. Stir in broth and raisins. Simmer, uncovered, 10 minutes. Add shrimp; cook for 4 minutes or until shrimp are done, stirring occasionally.

How it turned out when I made it [Bad Lighting, oh well]

Trust me, though. It tastes a lot better than it looks. It’s pretty spicy, but it’s not melt-your-tastebuds spicy.