Annatto-Reddened Grilled Shrimp with Peruvian Potatoes Recipe from Peru

Ingredients

• 1 tbsp annatto seeds
• 1 cup olive oil
• 24 large shrimp, peeled and deveined
• 1 large lime, cut in half
• salt, to taste
• freshly ground black pepper, to taste
• 12 Peruvian purple potatoes
• 1 red bell pepper, stemmed and seeded
• 1 yellow bell pepper, stemmed and seeded
• 1 red onion, peeled and finely diced
• 0.25 cup coarsely chopped cilantro leaves
• 0.33 cup champagne vinegar
• 0.67 cup virgin olive oil
• freshly cracked black pepper, to taste
• 1 ripe plantain, peeled
• 1 tbsp olive oil
• 1 tbsp butter
• 1 scotch bonnet pepper, stemmed and seeded
• 0.5 red onion, peeled and diced small
• 3 tbsp Spanish sherry wine vinegar
• 2 cups heavy cream