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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.
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.