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1
Marinate the shrimp.
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2
Break the achiote paste into a blender jar and add the garlic, half of the lime juice, the orange juice, vinegar and 1/2 teaspoon salt.
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3
Blend until smooth.
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4
Pour over the shrimp, stirring to coat well, cover and refrigerate 30 minutes.
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5
Prepare the onions.
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6
In a small bowl, combine the onion, habanero (or as much of it as you think youll like), the remaining lime juice and 1 scant teaspoon salt.
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7
Cover and let stand until the shrimp is ready.
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8
(If working ahead, the onions may be stored in the refrigerator, covered, for several days.)
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9
Grill and serve the shrimp.
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10
Turn on a gas grill to medium-high or light a charcoal grill and let the coals burn until quite hot and covered with white ash.
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11
Thread the shrimp on skewers (if using bamboo skewers, its best to first soak them in water for a few minutes), leaving most of the marinade in the bowl.
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12
Scrape the leftover marinade into a small saucepan, bring to a simmer over medium heat, and stir until darker in color and thickened, about 5 minutes.
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13
Stir in enough water to bring the sauce to the consistency of a light cream soup.
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14
Taste and season with more salt if you think necessary.
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15
Cover and keep warm over low heat.
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16
Spritz or brush the shrimp with oil, then lay on the hot fire and close the grill.
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17
After 2 or 3 minutes, when the shrimp are browned on one side, turn the skewers over and cook the other side: it usually takes a minute or so longer, depending on the exact heat of your fire, to cook the shrimp until just the slightest hint of translucency remains in the center of each piece.
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18
Lay the grilled shrimp skewers on a serving platter (or pull the shrimp from skewers before piling on the platter), drizzle with the sauce and sprinkle with chopped cilantro or parsley Serve with the spicy pickled onions.
