Deep-Fried Marinated Shrimp (Camerones Chan Kanab)

The Sheraton World Cookbook, 1980

45 minutes — 3 Servings

Ingredients

12		raw jumbo shrimp (shelled but with tails left on – deveined and butterflied, opened and flattened out)
1⁄4	cup	fresh orange juice
1⁄3	cup	fresh lemon juice
1	tablespoon	annatto seeds (crushed)
1	tablespoon	garlic (mashed)
1	teaspoon	oregano
1⁄2	teaspoon	cumin
		oil for deep frying

Instructions

Place butterflied shrimp in a shallow dish. Combine all the remaining ingredients except oil and pour over the shrimp. Cover and refrigerate 1 to 2 hours, turning shrimp occasionally.

Take shrimp out of the marinade and deep Fry at 365°F on a deep-fry thermometer for about 1 minute, or until shrimp are just cooked through. Serve with Spanish rice while hot.

Notes

Preparation time does not include refrigeration/marinating time.