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1
In a large saucepan, cover the yuca with water and bring to a boil.
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2
Add a generous pinch of salt and cook over moderate heat until tender, 25 minutes.
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3
Drain well and spread on a baking sheet to cool slightly; discard any stringy bits of yuca.
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4
In a skillet, heat the canola oil.
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5
Add the onion, red pepper and bay leaves and cook over moderate heat until the onion is just softened, 3 minutes.
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6
Add the rice vinegar, white vinegar and honey and bring just to a simmer.
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7
Add the yuca and toss.
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8
Discard the bay leaves and season the escabeche with salt; keep warm.
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9
Light a grill or preheat a grill pan.
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10
In a large bowl, whisk the olive oil with the lime juice and 2 tablespoons of cilantro and season with salt.
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11
Transfer half of the dressing to a small bowl and reserve.
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12
Using small, sharp scissors, slit the back of the shrimp shells and devein the shrimp; keep the shells attached.
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13
Add the shrimp to the dressing in the large bowl, season with salt and toss to coat.
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14
Grill the shrimp over high heat, turning and brushing with any remaining dressing from the large bowl, until just cooked through, 5 minutes.
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15
Transfer the shrimp to a platter; garnish with cilantro and serve with the yuca escabeche and reserved dressing.
