Making Caribbean Grilled Shrimp and Pineapple Skew

Speaker: This recipe for Grilled Shrimp with pineapple has an Achoite pepper paste to accompany it. The outer shell of the Achoite seeds contain Bixin which is a bright red carotenoid pigment that was once used as die for clothing during ancient times. Today it's a common flavor used in Latin American countries.

First start by soaking your skewers in cool water for 30 minutes. To make the Achoite paste, to a blender add half a cup of a lime juice, four cloves of garlic, two tablespoons of Achoite seeds, if you can't find these at the store you can substitute equal parts of turmeric and paprika for a similar taste. Now add two teaspoon of Allspice berries, two teaspoons of dried oregano, two teaspoons of salt and one and a half teaspoon of whole black peppercorn . Blend until smooth. Gradually add a half a cup of extra virgin olive oil as the blender is running, to create emulsion. Now peel, core and cut a pineapple into half inch thick slices. Cut two onions into half inch wedges.

Now you can assemble the skewers with three shrimps, three pineapple wedges and two onion pieces and transfer to a shallow pan. Once all the skewers are assembled, add three sprigs of fresh oregano and then pour the Achoite paste over the skewers evenly and marinade for at least one hour and up to three hour. Prepare a charcoal grill to high heat and place the skewers on the grill for about three to four minutes a side. Serve these grilled Caribbean shrimps with pineapple skewers with a squeeze of lemon.

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