Sweet & Spicy Chile Glazed Shrimp with Pineapple Ginger Salsa
Ingredients:
-
Ingredients for the shrimp:
- 6 x whole dehydrated red Thai chiles (or the same amount fresh red Thai chiles)
- 1 x large red bell pepper, stemmed and seeded
- 1 Tbsp. sugar
- 1 x large orange, zested
- 2 Tbsp. rice wine vinegar
- 3 Tbsp. honey
- 1 tsp. salt
- 1/2 tsp. ground ginger
- 1/2 tsp. ground coriander
- bamboo skewers, soaked in water for 1 hour
- 1 lb. large shrimp, shelled and deveined
- 1 Tbsp. white sesame seeds
- Pineapple Ginger Salsa, recipe follows
-
Ingredients for the salsa:
- 1 x pineapple, peeled, cored, and diced
- 1/2 x red onion, finely diced
- 1/4 cup cilantro leaves, chopped
- 1 x lime, juiced
- 1 tsp. ground ginger
- salt
- freshly ground black pepper
Directions:
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.