Annatto-reddened Grilled Shrimp with Peruvian Potatoes

Ingredients
FOR THE shrimp FOR THE potatoes FOR THE plantain crema
 * 1 tbl annatto seeds
 * 1 cup Olive oil
 * 24 lrg shrimp peeled, de-veined
 * 1 lrg lime cut in half
 * salt to taste
 * Freshly-ground black pepper to taste
 * 12 x Peruvian purple potatoes
 * 1 x Red bell pepper stemmed, seeded,
 * 1 x Yellow bell pepper stemmed, seeded,
 * 1 x Red Onion peeled, diced fine
 * 1/4 cup Coarsely-chopped cilantro leaves
 * 1/3 cup champagne vinegar
 * 2/3 cup Virgin olive oil
 * salt to taste
 * Freshly-cracked black pepper to taste
 * 1 x ripe plantain peeled,
 * 1 tbl Olive oil
 * 1 tbl butter
 * 1 x Scotch bonnet chile pepper stemmed, seeded,
 * 1/2 x red Onion peeled, diced small
 * 3 tbl Spanish sherry wine vinegar
 * 2 cup Heavy cream
 * salt to taste
 * Freshly-ground black pepper to taste

Directions

 * 1) Heat the annatto seeds in a small saucepan until slightly toasty.
 * 2) Add the olive oil and continue to heat for 3 to 4 minutes.
 * 3) Now strain the oil and pour it over the shrimp.
 * 4) Turn the shrimp over and allow to marinate at least 10 minutes.
 * 5) Squeeze the lime over the shrimp and season.
 * 6) For the potatoes:
 * 7) Put the potatoes in a large pot and cover them with water.
 * 8) Cook about 15 minutes or until just barely cooked through.
 * 9) Drain and dice them into 3/4-inch sized pieces.
 * 10) Mix the remaining ingredients in a separate bowl.
 * 11) Pour them over the cooked potatoes.
 * 12) Mix gently and allow to cool before serving.
 * 13) For the plantain crema:
 * 14) Heat a medium-large saucepan on medium-high heat.
 * 15) Add the olive oil and butter.
 * 16) When the butter melts add the plantain slices.
 * 17) Add the chile and red Onion and stir.
 * 18) Add the vinegar and reduce for 30 seconds.
 * 19) Add the cream and reduce by 1/3.
 * 20) Blend all together and strain through a medium fine strainer.