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Grilled shrimp which have been marinated in a Yucatan-style marinade are served on plantain chips with a dollop of Guava Cream and a drizzle of Annatto Oil for a very elegant appetizer.
1 tablespoon McCormick® Annatto, Ground (Achiote Molido)
1 teaspoon salt
1 teaspoon McCormick Gourmet™ Garlic Powder, California
1/2 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1/2 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
1/2 teaspoon McCormick Gourmet™ Cumin, Ground
1/2 teaspoon McCormick Gourmet™ Oregano, Mexican
1/8 teaspoon McCormick Gourmet™ Cloves, Ground
1/4 cup fresh lime juice
1/4 cup orange juice
2 tablespoons vegetable oil
2 tablespoons cider vinegar
2 pounds large (26 to 30 count) shrimp, peeled and deveined
52 plantain chips
1/4 cup guava jelly
1 package (8 ounces) cream cheese, softened
1 cup vegetable oil
1/2 cup annatto seed
For the Shrimp, mix first 12 ingredients in small bowl. Place shrimp in large resealable plastic bag or glass dish. Add marinade; turn to coat. Refrigerate 30 minutes.
Meanwhile, for the Guava Cream, microwave guava jelly on HIGH 20 seconds to soften slightly. (Do not let boil.) Stir jelly until smooth. Cool slightly. Beat cream cheese with jelly until well blended and smooth. Set aside. For the Annatto Oil, heat oil in small saucepan on medium-low heat. Add annatto seed; cook and stir 5 minutes or until oil is a red-orange color. Cool.
Remove shrimp from marinade. Discard any remaining marinade. Thread shrimp onto metal skewers. Grill over medium-high heat 2 to 3 minutes per side or until shrimp turn pink. Remove shrimp from skewers.
Arrange plantain chips on serving platter or individual serving plates. Top each plantain chip with a shrimp and a dollop of Guava Cream. Garnish with cilantro. Drizzle Annatto Oil decoratively around plantain chips.
Test Kitchen Tip: Garnish with freshly chopped cilantro, if desired.
(Amount per serving)