Achiote Marinated Shrimp Salad

1 lb shrimp - (21 to 25) peeled and deveined (reserve shells for stock)
2 tbsp olive oil, divided

ACHIOTE PASTE:
1 red pepper, chopped
3 tbsp minced ginger
3 tbsp slivered almonds
2 tbsp Ancho chili powder
2 tbsp ground annatto seeds
2 tbsp minced shallots
1 tbsp minced garlic
1 tbsp toasted ground cumin
1 tbsp toasted ground coriander
2 tbsp lime juice
1/4 cup olive oil

STOCK:
reserved shrimp shells
1/4 cup white wine
1/4 cup diced onion
1 tomato, diced
1 quart water

ASSEMBLY:
2 bunches Mache
1 Frisee head
2 oranges, supremed
1 bunch scallions sliced on diagonal, some reserved for garnish
1/2 cup toasted almonds

For the paste:
In a blender or food processor, puree first 9 paste ingredients and then slowly add the lemon juice and 1/4 cup oil.

For stock:
Heat a heavy-bottomed pot, when smoking add shrimp shells and cook, stirring for 6 to 8 minutes or until shells are toasted. Add wine and reduce by half. Add onion, tomato, and water bring just to a boil and then reduce to a simmer. Simmer slowly for 45 minutes and strain.

Cooking shrimp:
Heat 1 tablespoon oil in a skillet. Mix 2 tablespoons Achiote paste into hot oil. Add 1/2 of shrimp to hot pan and stir to coat evenly with the paste. Add 1/2 cup shrimp stock and cook for 5 minutes or until the shrimp are no longer translucent. Set aside in a bowl. Repeat process for other half.

Assembly:
Place the mache and frisee divided among 6 plates. In a medium-size bowl, toss the shrimp with the orange sections, and scallions. Divide shrimp among plates. Top with scallions and toasted almonds. Shrimp can be served hot or cold.

Servings: 6