Sweet & Spicy Chile Glazed Shrimp with Pineapple Ginger Salsa

Ingredients for the shrimp:
5 to 6 whole dehydrated red Thai chiles (Cook's Note: or the same amount fresh red Thai chiles)
1 large red bell pepper, stemmed and seeded
1 tablespoon sugar
1 large orange, zested
2 tablespoons rice wine vinegar
3 tablespoons honey
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
Bamboo skewers, soaked in water for 1 hour
1 pound large shrimp, shelled and deveined
1 tablespoon sesame seeds, for garnish
Pineapple Ginger Salsa, recipe follows

Directions for shrimp:
If using dehydrated chiles soak them in warm tap water until softened, about 1 hour.

Put both the red Thai chiles and the bell peppers in a blender or food processor and pulse until smooth. Transfer the chiles to a large mixing bowl and add the sugar, orange zest, rice wine vinegar, honey, salt, ginger and coriander and mix together thoroughly.

Skewer the shrimp and put them in a large casserole dish. Pour the marinade over the shrimp, cover with plastic wrap and refrigerate for 15 minutes to marinate.

Preheat the grill to medium-high heat while the shrimp is marinating.

Remove the shrimp from the refrigerator and grill for about 1 to 2 minutes per side. Brush with the marinade the last minute of grilling. Remove the skewers to a platter, sprinkle with sesame seeds and serve with the Pineapple Ginger Salsa.

Ingredients for the salsa
1 pineapple, peeled, cored, and diced
1/2 red onion, finely diced
1/4 cup chopped cilantro leaves
1 lime, juiced
1 teaspoon ground ginger
Salt and freshly ground black pepper

Directions for salsa:
In a medium bowl, combine the pineapple, red onion, cilantro, lime juice, ground ginger, and salt and pepper, to taste. Cover and refrigerate until ready to use.

Yields: 3-4 servings

Thanks to: Janet Johnston, Savory Spice Shop co-founder and host of Food Network's Spice & Easy.