Achiote Seared Shrimp With Quick Habanero Pickled Onions

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Rick Bayless


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1/2 small package (3 1/2 ounces) prepared achiote paste (such as Yucateco, La Anita or Marin brand)

2 garlic cloves, peeled and roughly chopped

1/4 cup fresh orange juice

1/4 cup fresh lime juice

1 tablespoon vinegar


1 1/4 pounds (about 24 pieces) large shrimp, peeled, leaving tail and final segment intact

For the onions:

1 large red onion, thinly sliced

1 small habanero chile, stemmed, seeded and thinly sliced

For finishing the dish:

3 tablespoon olive or vegetable oil

Roughly chopped cilantro or parsley, for garnish

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