Another option maybe? This is from BonAppetit
Shrimp in Achiote Oil
Yield: 4 servings
Ingredients:
Achiote oil
• ¼ cup peanut or vegetable oil
• 2 tablespoons Achiote (annatto) seeds
Shrimp
• 2 tablespoons unsalted butter
• 1–2 Thai chiles, with seeds, thinly sliced
• 4 garlic cloves, finely chopped
• 2 tablespoons fresh calamansi or lime juice (see note)
• 1 tablespoon reduced-sodium soy sauce
• 1¼ pounds large shrimp, peeled, deveined
• Kosher salt and freshly ground black pepper
• 2 scallions, thinly sliced
• Toasted country-style bread, for serving
Note:
http://www.amazon.com/Tropics-Nectar-Juice-Calamansi-Ounce/dp/B00GPU113E/ref=sr_1_1?ie=UTF8&qid=1425406188&sr=8-1&keywords=calamansi+juice https://www.philamfood.com/ Preparation:
1. Achiote oil: Cook oil and Achiote seeds in a small saucepan over med-low heat until oil turns dark red, about 5 minutes. Strain into a jar and let cool.
2. Shrimp: Heat Achiote oil and butter in a large skillet over medium heat. Add chiles, garlic, calamanco juice, and soy sauce and cook, stirring, until fragrant, about 30 seconds. Add shrimp, season with salt and pepper, and cook, tossing often, until shrimp are opaque throughout, about 4 minutes.
3. Top with scallions and serve with bread.
Note: Achiote oil can be made 1 week ahead. Cover and chill