Grilled Yucatan Shrimp

• 2 tablespoons achiote powder (see Note)
• 2 large garlic cloves, minced
• 1/3 cup fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon ancho chile powder
• 1/4 teaspoon cayenne pepper
• Salt
• 1/4 cup extra-virgin olive oil
• 2 pounds large shelled and deveined shrimp
• 1/2 cup cilantro leaves
• Summer Vegetable Rice and lemons, for serving

1. Light a grill.
2. In a large bowl, blend the achiote, garlic, orange and lemon juices, chile powder, cayenne and 1/4 teaspoon of salt.
3. Whisk in the oil.
4. Add the shrimp and toss.
5. Refrigerate for 30 minutes.
6. Thread the shrimp onto six 12-inch skewers.
7. Season with salt; reserve the marinade.
8. Grill the shrimp over a hot fire, basting with the marinade, until barely cooked through, 2 minutes per side.
9. Transfer to plates, sprinkle with the cilantro and serve with Summer Vegetable Rice and lemon wedges.

achiote powder, garlic, orange juice, lemon juice, chile powder, cayenne pepper, salt, extravirgin olive oil, shrimp, cilantro, lemons

Taken from www.foodandwine.com/recipes/grilled-yucatan-shrimp (may not work)