Shrimp In Achiote Oil

• ACHIOTE OIL
• 1/3 cup Olive Oil
• 2 tablespoons Achiote (Annatto) Seeds
• SHRIMP
• 2 tablespoons Coconut oil
• 2 Thai chiles, with seeds, thinly sliced
• 4 Garlic cloves, finely chopped
• 2 tablespoons Calamansi juice (** or lime juice)
• 1 tablespoon Soy Sauce
• 1 1/4 pounds Large shrimp, peeled, deveined
• 2 Scallions, thinly sliced
• a few pinches each kosher salt, freshly ground pepper

1. ACHIOTE OIL
2. Cook oil and achiote seeds in a small saucepan over medium-low heat until oil turns dark red, about 5 minutes. Strain into a jar and let cool.rn(** Note: The achiote oil can be made up to 1 week ahead. Cover and chill)
3. SHRIMP
4. Heat achiote oil and butter in a large skillet over medium heat.
5. Add chiles, garlic, calamansi juice, and soy sauce and cook, stirring, until fragrant, about 30 seconds.
6. Add shrimp, season with salt and pepper, and cook, tossing often, until shrimp are opaque throughout, about 4 minutes.
7. Top with scallions and serve with bread

oil, olive oil, shrimp, coconut oil, chiles, garlic, calamansi juice, soy sauce, shrimp, scallions, kosher salt

Taken from food52.com/recipes/28683-shrimp-in-achiote-oil (may not work)