1. FOR THE MARINADE:. 2. Mix all ingredients through vegetable oil, in small bowl. 3. Place shrimp in large resealable plastic bag or glass dish. 4. Add marinade; turn to coat. 5. Refrigerate 30 minutes; remove shrimp from marinade & discard any remaining marinade. 6. Thread shrimp onto metal skewers. 7. Grill over medium-high heat 2 to 3 minutes per side or until shrimp turn pink 8. Remove shrimp from skewers. 9. Arrange plantain chips on serving platter or individual serving plates. 10. Top each plantain chip with a shrimp and a dollop of Guava Cream. 11. Garnish with cilantro. 12. Drizzle Annatto Oil decoratively around plantain chips. 13. GUAVA CREAM:. 14. Microwave 1/4 cup guava jelly on HIGH 20 seconds to soften slightly (do not let boil) & stir jelly until smooth. 15. Cool slightly. 16. Beat 1 package (8 oz.) cream cheese, softened, with jelly until well blended and smooth. 17. ANNATTO OIL:. 18. Heat 1 cup vegetable oil in small saucepan on medium-low heat. 19. Add 1/2 cup annatto seed cook and stir until oil is a red-orange color, about 5 minutes. 20. Cool. 21. Strain oil into glass jar & cover tightly until ready to use. (Unused oil may be stored, tightly capped, in the refrigerator for up to one month.). ---------------------------------------------------------------------------
Nutrition
Ingredients
