Yucatan Shrimp

Photo: flickr user species_snob

Ingredients

pound jumbo shrimp peeled, deveined

ounce achiote paste - ( ½ block)

2 tablespoons orange juice concentrate

1 teaspoon grated orange zest

2 tablespoons olive oil

teaspoon ground cumin

1 teaspoon salt

teaspoon freshly-ground black pepper

Fresh lime wedges for serving

Preparation

Prepare the shrimp and place them in a gallon-size resealable plastic storage bag. Refrigerate.

Combine the remaining ingredients in a small bowl, mashing the achiote with a fork at first to break it up, then whisking it in. Pour over the shrimp and combine well. Let marinate for at least 30 minutes, preferably a couple of hours.

Grill over a very hot grill, 3 to 4 minutes on each side until cooked through. Serve immedately with lime wedges.

This recipe yields 4 servings.

Comments: Achiote (ah-she-O-tay) is a paste that figures prominently in the cooking of the Yucatan Peninsula, where it is used as a marinade for meats. It comes in a small block that looks like Sculpey clay. I like it because the color is the orangey-red of a dramatic sunset and the flavor has the appealing characteristic of being very subtle yet very persistent and permeating. (It reminds me a little of iodine.) The principal ingredient is annatto seeds, which are used as a dye in butter and cheddar cheese.

I find that the flavor works well with shrimp and makes for a dramatic presentation. It is routinely combined with oranges - for good reason, as you'll see. I like the shrimp with only a squeeze of lime, some rice and black beans and a vinegary slaw. But you could easily serve a spicy dipping sauce or salsa with them.