Grilled Red Curry Shrimp with Spicy Pineapple Tomato Salsa

Ingredients

• 1 cup finely chopped fresh pineapple
• 8 Red Sun Farms cherry tomatoes, diced
• ¼ Red Sun Farms bell pepper (any color) or 1 Red Sun Farms mini pepper (any color), seeded and diced
• 6 thin Red Sun Farms cucumber slices, diced
• Juice of 1 lime
• 2 tbsp fresh cilantro, chopped
• ½ small jalapeno, seeded and diced (optional)
• Sea salt
• black pepper
• 4 tbsp fresh cilantro
• 2 tsp grated fresh ginger
• 2 cloves garlic, chopped
• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp red curry paste
• ½ tsp sea salt
• Black pepper to taste
• 12-16 jumbo shell-on shrimp, fresh or frozen (thaw before using)
• 1 Red Sun Farms red pepper, seeded and cut into 2-inch squares pieces
• ½ white onion, cut into 2-inch square pieces