A garlicky chipotle-spiked marinade for the shrimp and a verdant tomatillo and cilantro salsa give this dish some Latin flair. You’ll make more salsa than you need, but that’s good news: It’s great with steak, over asparagus, or in tacos. It also freezes beautifully.
Make Ahead Tips
The salsa can sit at room temperature for up to 4 hours and can be refrigerated for up to 1 day. It can also be frozen for up to 1 month. Let warm at room temperature before serving.
Many supermarkets carry annatto seeds, whole and ground; if you can find only whole, you can grind them yourself in a spice grinder or a coffee grinder designated for spices.
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Some 'components' of the dish - everyone snacks on a shrimp along the way, right!? - have a slight spice but once assembled, the cool and refreshing salsa calms and balances the flavors perfectly. Great dish and one you'll be glad you made. Thank you FC!
This was so delicious. I wouldn't change a thing.
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