*  Exported from  MasterCook  *
                        Grilled Shrimp With Achiote
 Recipe By     : Contemporary Southwest, Cafe Terra Cotta Cookbook, pg. 104
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Entrees
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Achiote Marinade:
      1/4  cup           achiote paste -- * see note
    2      cups          orange juice
    1      teaspoon      garlic -- chopped
    1      tablespoon    olive oil
    1      tablespoon    brown sugar
           pinch         ground cumin
           pinch         ground coriander
           pinch         oregano
                         salt and pepper -- to taste
    2 1/2  pounds        large raw shrimp -- in the shell
 *note: available from Mexican specialty products stores or in some grocery
 Mexican food sections.
 Mix the marinade ingredients together.  Add the shrimp and marinate 3 hours to
 overnight in the refrigerator.
 Remove the shrimp from the marinade and skewer through the shells.  Grill
 until the meat is opaque and serve over rice.
 VARIATIONS:  There are both advantages and disadvantages to grilling shrimp in
 the shell.  The shells help hold in the moisture, but keep some of the grilled
 flavor away from the meat.  If your shrimp need deveining, you can slit open
 the outer curve of each shell to get at the veins and leave the shells
 otherwise intact.  On the other hand, if you prefer not to have to deal with
 the shells at the table, remove all but the last section and the tail shell
 before marinating.  Be care not to grill peeled shrimp over too hot a fire, or
 they will overcook quickly and dry out.
 The anchiote marinade in this recipe gives a subtle yin-yang tangy and sweet
 flavor to the shrimp.  The orange juice provides sweetness and some acidity,
 while the achiote gives an earthy, tart flavor to balance.  This marinade is
 also very good on pork or chicken.
 Submitted to Recipelu by Chelle Gardner.  Chelle51@aol.com
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