Achiote shrimp with habanero red onion relish

Break about half the package of achiote paste into the blender with the orange juice and the same amount of lime juice, a couple of garlic cloves and a little salt; blend smooth.

Pour over the peeled, deveined shrimp, stir and leave to marinate.

Thinly slice the red onion into a bowl. Slice down each side of the habanero's seed pod, then slice the flesh finely and add a little.

Squeeze in a couple of lime halves, sprinkle with salt and set aside.

Saute the shrimp in hot oil with most of their marinade, tossing, until two-thirds to three-quarters done.

Add a little rum and flame it, tossing until the flames die down. Plate with the onion relish.