- Portion size 6 servings
In large bowl, toss together shrimp, coriander, oil and hot pepper flakes. Let stand at room temperature for 30 minutes, or cover and refrigerate for up to 3 hours.
Mole Sauce: In bowl, combine coffee and chilies; let soak until softened, about 20 minutes.
Meanwhile, in large skillet, heat oil over medium heat; cook onion and garlic, stirring, until softened, about 3 minutes. Set aside.
In food processor, process almonds until coarsely ground. Add raisins and sesame seeds; pulse until coarsely ground. Add tomatoes, vinegar, oregano, cinnamon, coriander, pepper, cloves, aniseed, onion mixture and softened chilies and soaking liquid; process until coarsely puréed.
Return mixture to skillet; simmer, uncovered, until thickened, about 20 minutes. Stir in chocolate until melted. Simmer for 5 minutes, stirring often.
Meanwhile, place shrimp on greased grill over medium-high heat; close lid and cook until pink, about 3 minutes per side. Serve with mole sauce.