Camarones Zarandeados al Estilo Sinaloa

Instructions

1. Butterfly the shrimp by cutting along the back shell without cutting through, removing the vein. Leave shells on for maximum flavour.
2. Blend together the achiote paste, orange juice, lime juice, garlic cloves, chipotle in adobo, a pinch of oregano and salt until smooth.
3. Coat the shrimp generously in the marinade. Let marinate for at least 20 minutes (up to 2 hours refrigerated).
4. Meanwhile, heat a charcoal or gas grill to very high heat. Brush grates with oil.
5. Grill the shrimp in their shells over high heat, about 2–3 minutes per side until the shells are charred and the flesh is just opaque. The achiote creates beautiful colour and flavour.
6. Meanwhile, grill thick slices of onion alongside the shrimp until charred.
7. Serve piled high on a platter with the charred onion, warm corn tortillas, lime wedges and fresh cilantro. A cold Pacifico beer is obligatory.

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