Adapted from “La Parilla, The Mexican Grill,” by Reed Hearon. Serves 4 to 6.
Ingredients
1 1/2 to 2 pounds of shrimp
6 tablespoons achiote paste, which you can buy in most Latin markets
3/4 cup orange juice, preferably freshly squeezed
2 tablespoons freshly squeezed lemon juice
Directions
Light the grill.
In a medium bowl, toss the shrimp with the achiote sauce, lemon juice and orange juice and marinate until the grill is ready. Thread the shrimp onto skewers.
Rub the grill grate with a cooking oil (grapeseed, vegetable, canola, olive, etc.).
Place the skewers of shrimp on the hot grill and cook for about 2 minutes, then flip the skewers and cook for another 2 minutes or so, until the shrimp are a little charred on both sides. Serve.
