Yucatán Style Shrimp on Plantain Crisp with Guava Cream and Annato Oil Drizzle

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1 Tbsp Ground Anatto

1 tsp Salt

1 tsp Garlic Powder

1/2 tsp Black Pepper

1/2 tsp Ground Cinnamon

1/2 tsp Ground Cumin

1/2 tsp Ground Oregano

1/8 tsp Ground Cloves

1/4 cup Orange Juice

1/4 cup Lime Juice, About 2 limes worth

2 Tbsp Apple Cider Vinegar

2 Tbsp Vegetable Oil, or other neutural oil.

2 lbs Shrimp, extra-large (26 to 30 count), peeled and deveined

60 Plantain Chips

1/4 cup Guava Paste

8 ounces Cream Cheese

1 cup Vegetable Oil

1/2 cup Annatto Seeds

 Cilantro, For garnish. Chop about 1/2 cup.

1. For the Marinade, mix all ingredients in small bowl. Place shrimp in large resealable plastic bag or glass dish. Add marinade; turn to coat.

2. Refrigerate 30 minutes. Remove shrimp from marinade. Discard any remaining marinade. Thread shrimp onto metal skewers.

3. Grill over medium-high heat 2 to 3 minutes per side or until shrimp turn pink Remove shrimp from skewers.

4. 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.

Guava Cream: Microwave 1/4 cup guava jelly on HIGH 20 seconds to soften slightly (do not let boil). Stir jelly until smooth. Cool slightly. Beat 1 package (8 oz.) cream cheese, softened, with jelly until well blended and smooth.

Annatto Oil: Heat 1 cup vegetable oil in small saucepan on medium-low heat. Add 1/2 cup annatto seed; cook and stir until oil is a red-orange color, about 5 minutes. Cool. Strain oil into glass jar. Cover tightly until ready to use. (Unused oil may be stored, tightly capped, in the refrigerator for up to one month.)