Careme

Instructions

Swipe or drag a step aside when it’s done. ↔

1. 1.

   Heat a grill to medium-high, about 425°F; place a grill basket on the grates if the shrimp might slip through.

2. 2.

   Cut 1 lb zucchini lengthwise into 1/2-inch-thick planks. Cut 4 oz Walla Walla sweet onion into sturdy wedges, then finely dice the other 2 oz.

3. 3.

   Whisk together the shrimp marinade:

   • 1/4 cup orange juice
   • 1 tablespoon achiote paste
   • 1 tablespoon olive oil
   • 1 teaspoon honey
   • 2 finely grated garlic cloves
   • 3/4 teaspoon kosher salt
   • 1/4 teaspoon ground black pepper

   Add 12 oz peeled shrimp, toss well, and marinate at room temperature for 15 minutes while preparing the salsa.

4. 4.

   Make the salsa by combining:

   • 8 oz Roma tomato, cored and diced
   • 2 oz diced Walla Walla sweet onion
   • Juice of 1 lime
   • 1/4 cup chopped fresh cilantro
   • 1/2 teaspoon kosher salt

   Set aside until juicy, about 10 minutes.

5. 5.

   Coat the zucchini planks and onion wedges with 1 tablespoon olive oil and 1 teaspoon kosher salt. Grill, turning once, until well marked and crisp-tender, 7 to 9 minutes total; transfer to a platter.

6. 6.

   Lift the shrimp from the marinade and discard the marinade. Grill the shrimp in the basket or directly on the grates until lightly charred, firm, and opaque throughout with no translucent centers, 2 to 3 minutes per side. Rest for 2 minutes.

7. 7.

   Plate the grilled zucchini and onion, arrange the achiote shrimp alongside, and spoon the tomato-lime salsa over the shrimp.