Grilled shrimp which have been marinated in a Yucatan-style marinade are served on plantain chips with a dollop of Guava Cream and a drizzle of Annatto Oil for a very elegant appetizer.

Makes 26 (2 appetizer) servings.

Prep Time: 30 minutes
Cook Time: 6 minutes
Marinate Time: 30 minutes

1. Mix first 12 ingredients in small bowl. Place shrimp in large resealable plastic bag or glass dish. Add marinade; turn to coat.

2. Refrigerate 30 minutes. Remove shrimp from marinade. Discard any remaining marinade. Thread shrimp onto metal skewers.

3. Grill over medium-high heat 2 to 3 minutes per side or until shrimp turn pink. Remove shrimp from skewers.

4. Arrange plantain chips on serving platter or individual serving plates. Top each plantain chip with a shrimp and a dollop of Guava Cream. Garnish with cilantro. Drizzle Annatto Oil decoratively around plantain chips.

Guava Cream: Microwave 1/4 cup guava jelly* on HIGH 20 seconds to soften slightly. (Do not let boil.) Stir jelly until smooth. Cool slightly. Beat 1 package (8 ounces) cream cheese, softened, with jelly until well blended and smooth.

Annatto Oil: Heat 1 cup vegetable oil in small saucepan on medium-low heat. Add 1/2 cup annatto seed*; cook and stir 5 minutes or until oil is a red-orange color. Cool. Strain oil into glass jar. Cover tightly until ready to use. (Unused oil may be stored, tightly capped, in the refrigerator for up to one month.)

*Test Kitchen Tip: Ground annatto, plantain chips, guava jelly and annatto seed are available in the international aisle of the grocery store or in Latin markets.