Annatto-reddened Grilled Shrimp with Peruvian Potatoes

Ingredients
FOR THE shrimp FOR THE POTATOES
 * 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,

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