Moroccan Shrimp With POM Arils

Moroccan shrimp:

• ½ cup POM Wonderful Pomegranate Arils
• ‍1 lb. large shrimp, peeled and deveined, with tails
• ¾ teaspoon ground cumin
• ¾ teaspoon ground coriander
• ¼ teaspoon ground cinnamon
• ¾ teaspoon kosher salt
• 1½ tablespoons olive oil
• 4 cups baby arugula

POM sauce:

• ‍4 cups POM Wonderful 100% Pomegranate Juice
• ½ cup sugar
• ¼ cup fresh lemon juice

1. For the sauce: In a pot over high heat, stir together POM Wonderful 100% Pomegranate Juice, sugar, and lemon juice until sugar dissolves. Boil until liquid thickens and is reduced to 1 cup, about 45 minutes.
2. Meanwhile, toss shrimp in a bowl with cumin, coriander, cinnamon, salt, and olive oil; stir to coat.
3. Heat a grill pan over medium heat. Add shrimp and cook 2 minutes per side until pink and opaque. Brush shrimp with sauce. Serve arugula on the side tossed with lemon juice and olive oil. Top shrimp and arugula with POM Wonderful Pomegranate Arils for serving. Pour extra sauce in a small dish for dipping.