INGREDIENTS2 tbsp RawSpiceBar’s Achiote Recado Rojo
2 large garlic cloves, minced
1/3 c. fresh orange juice
1 tbsp fresh lemon juice
1/4 c. extra-virgin olive oil
2 lbs. large shelled and deveined shrimp
1 bunch cilantro leaves
Salt, to taste
DIRECTIONS1. Light a grill. In a large bowl, blend RawSpiceBar’s Achiote Recado Rojo, garlic, orange juice, lemon juice, and salt, to taste. Whisk in the oil. Add the shrimp and toss. Refrigerate for 30 minutes.
2. Thread the shrimp onto six 12-inch skewers. Season with salt; reserve the marinade. Grill the shrimp over a hot grill, basting with the marinade, until barely cooked through, 2 minutes per side. Transfer to plates, sprinkle with cilantro and serve!
Makes 6 servings
Adapted from Grilled Yucatán Shrimp recipe from Food & Wine.