Grilled Yucatán Shrimp

• FAST
• HEALTHY

Ingredients

1. 2 tablespoons achiote powder (see Note)
2. 2 large garlic cloves, minced
3. 1/3 cup fresh orange juice
4. 1 tablespoon fresh lemon juice
5. 1 tablespoon ancho chile powder
6. 1/4 teaspoon cayenne pepper
7. Salt
8. 1/4 cup extra-virgin olive oil
9. 2 pounds large shelled and deveined shrimp
10. 1/2 cup cilantro leaves
11. Summer Vegetable Rice and lemons, for serving

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