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Caribbean-Spiced Shrimp With Pineapple Salsa

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1 tablespoon paprika

2 teaspoons curry powder

2 teaspoons ground cumin

1 1/2 teaspoons ground allspice

1 teaspoon ground ginger

1 teaspoon ground coriander

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground fennel (optional)

1/8 teaspoon ground red pepper

2 pounds unpeeled jumbo shrimp (16-20 count)

1/4 cup olive oil, divided

Pineapple Salsa

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