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1
In a small skillet, toast the allspice berries and cumin seeds over moderate heat until fragrant, about 1 minute.
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2
Transfer the spices to a plate to cool, then grind in a spice grinder or mortar.
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3
In a small bowl, combine the spices with the onion, garlic, chile, orange zest, orange juice, olive oil, lime juice, sherry vinegar, salt, pepper and saffron and set aside for 1 hour.
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4
In a large saucepan of boiling salted water, cook the potatoes until just tender, about 5 minutes.
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5
Using a slotted spoon, transfer the potatoes to a bowl.
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6
Add the corn to the saucepan and cook until tender, about 3 minutes.
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7
Drain the corn and add it to the potatoes.
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8
Wipe out the saucepan and heat the oil until shimmering.
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9
Add 1/2 cup of the mojo and simmer over moderate heat for 1 minute.
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10
Add the shrimp and cook, turning once, until loosely curled, about 1 minute.
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11
Transfer the shrimp to a plate.
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12
Add another 1/4 cup of the mojo to the saucepan and bring to a simmer over moderate heat.
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13
Add the potatoes and corn and cook until heated through.
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14
Stir in the chopped cilantro and season with salt and pepper.
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15
Transfer to a platter and arrange the shrimp on top.
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16
Garnish with the cilantro leaves and serve, passing the extra mojo at the table.
