Achiote Shrimp Brochettes

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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For the achiote recado:

1 oz. piece achiote paste
1/4 cup freshly squeezed orange juice
2 teaspoons freshly squeezed lemon juice

For the grilled pineapple salsa:

1 slice (3/4″ thick) peeled and cored pineapple
1 Anaheim chile
1 small habanero chile, or less to taste
1 slice (1/2″ thick) white onion
1 tsp. olive oil
1-1/2 pounds shrimp


To make the recado:

Put all the ingredients in a food processor and process until free of lumps; you will have about 1/3 cup. (This mixture can be stored in a tightly covered container for up to 5 days. )

Light the grill.

To make the salsa:

Place the pineapple, chiles, onion slice and oil in a bowl and toss. Grill until soft and richly browned on all sides, about 10 minutes. Pull off the tops of the chiles. Place the salsa ingredients in a food processor or blender and purée. Set aside.

In a bowl, toss together the shrimp and recado until the shrimp are evenly coated. Thread them onto the skewers and grill, turning frequently, until crusty and deep brown, about 4 minutes. Serve with the salsa.

Yields 6 servings.