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Categories:Viewed: 42 - Published at: 2 years ago
Ingredients
- 1/2 of a small (3 1/2-ounce) package prepared achiote paste (such as Yucateco, La Anita or Marin brand)
- 2 garlic cloves, peeled and roughly chopped
- 1/2 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1 tablespoon vinegar (apple cider vinegar works well here)
- Salt
- 1 1/4 pounds large shrimp, peeled, leaving tail and final shell segment intact and deveined if you like
- 1 medium red onion, thinly sliced
- 1 small fresh habanero chile (or other fresh chile), stemmed, seeded and thinly sliced
- A little olive or vegetable oil
- Roughly chopped cilantro or parsley, for garnish
Method
- Marinate the shrimp.
- Break the achiote paste into a blender jar and add the garlic, half of the lime juice, the orange juice, vinegar and 1/2 teaspoon salt.
- Blend until smooth.
- Pour over the shrimp, stirring to coat well, cover and refrigerate 30 minutes.
- Prepare the onions.
- In a small bowl, combine the onion, habanero (or as much of it as you think youll like), the remaining lime juice and 1 scant teaspoon salt.
- Cover and let stand until the shrimp is ready.
- (If working ahead, the onions may be stored in the refrigerator, covered, for several days.)
- Grill and serve the shrimp.
- Turn on a gas grill to medium-high or light a charcoal grill and let the coals burn until quite hot and covered with white ash.
- Thread the shrimp on skewers (if using bamboo skewers, its best to first soak them in water for a few minutes), leaving most of the marinade in the bowl.
- Scrape the leftover marinade into a small saucepan, bring to a simmer over medium heat, and stir until darker in color and thickened, about 5 minutes.
- Stir in enough water to bring the sauce to the consistency of a light cream soup.
- Taste and season with more salt if you think necessary.
- Cover and keep warm over low heat.
- Spritz or brush the shrimp with oil, then lay on the hot fire and close the grill.
- After 2 or 3 minutes, when the shrimp are browned on one side, turn the skewers over and cook the other side: it usually takes a minute or so longer, depending on the exact heat of your fire, to cook the shrimp until just the slightest hint of translucency remains in the center of each piece.
- Lay the grilled shrimp skewers on a serving platter (or pull the shrimp from skewers before piling on the platter), drizzle with the sauce and sprinkle with chopped cilantro or parsley Serve with the spicy pickled onions.
