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["1. Heat the oil and achiote seeds in an 8"" skillet over medium heat and cook, stirring occasionally, until the oil is red and fragrant, 4-5 minutes. Strain the oil through a sieve and set aside; discard the achiote seeds. (If you're not using achiote seeds, simply omit the preceding step and use the olive oil on its own as instructed below.) Zest half of 1 orange; set zest aside. Juice the oranges to make 3/4 cup juice; set juice aside.", "", "2. Bring the shrimp shells, allspice, cilantro sprigs, reserved orange zest, salt, and 4 cups water to a boil in a 4-qt. saucepan. Reduce heat to medium-low and simmer the broth mixture for 10 minutes. Strain the shrimp broth through a fine sieve set over a medium bowl; discard solids. Add the shrimp to the bowl containing the strained broth and poach until shrimp are just pink and cooked through, about 5 minutes. Using a slotted spoon, transfer the shrimp to a plate. Set aside 1/4 cup of the broth; freeze the remaining broth for another use.", "", "3. Slice the shrimp in half lengthwise and transfer to a medium bowl. Add the reserved achiote oil and broth, orange juice, chopped cilantro, lime juice, aji dulce peppers, garlic, red onions, and habanero pepper; stir to combine and cover with plastic wrap. Refrigerate to let the flavors meld for 1 hour before serving."]
