Experience flavors of the Yucatan with this easy achiote grilled shrimp on guacamole crostini.
Anytime I need a fancy-looking appetizer that doesn't cost a lot of money to make, I serve Achiote Grilled Shrimp. I especially enjoy this achiote marinade for seafood. The flavors are very similar to the flavors of the Yucatan, on Mexico's Caribbean coast. There is no mistaking that vibrant achiote color whenever used to prepare a recipe. Guacamole on toast is tasty. But guacamole on grilled crostini topped with achiote grilled shrimp is flat-out delicious! This recipe is sure to be a favorite at your next party or special family dinner. Prepared in larger quantities, the marinade can be used for chicken and pork.
To the blender, add all of the ingredients for the marinade. Blend on high until smooth. Taste for salt. Set aside.
In a bowl, combine the avocado, serrano, cilantro, lime juice and salt to taste. Mash with a fork until combined and creamy. Cover with plastic wrap and chill until ready to use.
Pour the marinade over the cleaned and peeled shrimp. Cover and chill while you preheat your outdoor grill to medium/high heat for 8-10 minutes.
When ready to grill, remove shrimp from marinade and shake off excess liquid. Place metal grilling tray onto grill. Brush with oil. Place shrimp onto tray and cook for 5-6 minutes, turning as needed. Shrimp will turn pink and start to curl when ready. Remove shrimp onto plate and tent with foil paper to keep warm.
Toast the crostini bread slices on hot grill just until you get some grill marks. Transfer to serving plate or platter. Top each crostini with guacamole and then shrimp. Garnish with chopped cilantro and lime.
Any marinade is better if you prepare it the day before. If you cannot find achiote paste, use annato powder. Blend 1 tablespoon of annatto powder with 1/4 cup of very hot water before adding the other ingredients for marinade.