Caribbean Grilled Shrimp
|1/2 cup||lime juice|
|4 cloves||garlic cloves|
|2 tablespoons||aciote seeds or equal parts turmeric and paprika|
|2 teaspoons||allspice berries|
|2 teaspoons||dried oregano|
|1-1/2 teaspoons||whole black peppercorns|
|1/2 cup||extra virgin olive oil|
|1||pineapple, peeled, cored, chopped and quartered into 1/2" thick slices|
|2||onions, cut into 1/2" wedges|
|3 sprigs||fresh oregano|
|1 pound||shrimp, peeled|
|1||lemon, cut into wedges|
Soak the skewers in cool water for 30 minutes.
To a blender add lime juice, garlic, achiote seeds, allspice berries, oregano, salt and peppercorns. Blend until smooth.
With the blender running, add the olive oil in a steady stream to create an emulsion.
Assemble the skewers: alternate 3 shrimp, 3 pineapple wedges, and 2 onion pieces. Transfer to a shallow pan.
Add three sprigs of fresh oregano to the pan of skewers once they are finished being assembled. Pour the achiote paste over the skewers evenly and marinate for 1 to 3 hours in refrigerator.
Prepare a charcoal grill to high heat.
Place the skewers on the grill and cook about 3 to 4 minutes a side.
Serve with a squeeze of lemon.