Adobado marinated shrimp with pineapple-vanilla salsa

MAKES 6 TO 8 SERVINGS

2 ancho chile peppers

1 tablespoon chopped garlic

1/2 tablespoon cracked black pepper

1/2 teaspoon ground cumin

3/4 tablespoon kosher salt

1/4 cup fresh orange juice

1/4 cup honey

1/4 cup annatto oil (see Note)

16 shrimp (16-20 count size)

2 cups diced pineapple

1/2 vanilla bean

1/2 teaspoon turmeric

1 tablespoon canola oil (to saute shrimp)

To make the adobado, peel and seed the chiles. Rehydrate in room-temperature water. When they are soft, place them and the garlic, black pepper, cumin, salt, orange juice, honey and annatto oil in a blender and blend until smooth. (If annatto oil is unavailable, use canola oil.) Reserve this sauce and use a few tablespoons to marinate the shrimp.

Place pineapple in a blender. Split a vanilla bean lengthwise and scrape out the core; add this to blender, with turmeric; blend until smooth.

In a saute pan with a little canola oil, saute the marinated shrimp on both sides over high heat until just cooked through.

To serve, place the shrimp on platter so they can be picked up by their tails. Sauce with more of the adobado and some pine-apple-vanilla salsa. Makes 16 appetizers.

Note: Annatto oil is available in Latino specialty stores. If you cannot find it, substitute canola oil.

Nutrition facts per appetizer: 79 calories, 4 g fat, 0 g saturated fat, 11 mg cholesterol, 10 g carbohydrates, 2 g protein, 315 mg sodium, 0 g fiber