Annatto-reddened Grilled Shrimp with Peruvian Potatoes

Shrimp

 * 1 tbsp annatto seeds
 * 1 cup olive oil
 * 24 large shrimp peeled, de-veined
 * 1 large lime cut in half
 * salt to taste
 * freshly-ground black pepper to taste

Potatoes

 * 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
 * ¼ cup coarsely-chopped cilantro leaves
 * ⅓ cup champagne vinegar
 * ⅔ cup virgin olive oil
 * salt to taste
 * freshly-cracked black pepper to taste

Plantain crema

 * 1 x ripe plantain peeled,
 * 1 tbsp olive oil
 * 1 tbsp butter
 * 1 x scotch bonnet pepper stemmed, seeded,
 * ½ x red onion peeled, diced small
 * 3 tbsp Spanish sherry wine vinegar
 * 2 cup heavy cream
 * salt to taste
 * freshly-ground black pepper to taste

Shrimp

 * 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.

Potatoes

 * 1) Put the potatoes in a large pot and cover them with water.
 * 2) Cook about 15 minutes or until just barely cooked through.
 * 3) Drain and dice them into ¾-inch sized pieces.
 * 4) Mix the remaining ingredients in a separate bowl.
 * 5) Pour them over the cooked potatoes.
 * 6) Mix gently and allow to cool before serving.

Plantain crema

 * 1) Heat a medium-large saucepan on medium-high heat.
 * 2) Add the olive oil and butter.
 * 3) When the butter melts add the plantain slices.
 * 4) Add the chile and red onion and stir.
 * 5) Add the vinegar and reduce for 30 seconds.
 * 6) Add the cream and reduce by ⅓.
 * 7) Blend all together and strain through a medium fine strainer.