Directions
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.)