Shrimp Al Pastor

3 Lbs. Large Shrimp, peeled and deveined

2 Oranges, zested and juiced

2 Limes, zested and juiced

10 Guajillo Chiles

3 Morita Chiles

Kosher Salt

5-6 Cloves of Garlic

1 Tsp. Onion Powder

1 Tsp. Freshly Ground Black Pepper

1/4 Cup Achiote Paste

2 Cups Pineapple, roughly chopped

1 Habanero Chile, seeded and finely chopped

1 Cup Cilantro, finely chopped

1/2 Red Onion, finely chopped

Vegetable Oil, for grill

Salsa of your choice

Tortillas

Place the guajillo chilies, morita chilies, in a medium pot and cover with 1 1/2 cups of water. Cover bring to a boil and remove from heat. Let them cool completely in the liquid for 30 minutes.

Transfer chilies and liquid to a blender. Add in the orange zest and juice, achiote paste, onion powder, 4 cloves of garlic, and 1 Tbsp. salt, blend until smooth. Reserve 1 cup of the sauce and pour the remaining sauce over the shrimps in a large bowl. Cover and allow the shrimp to marinade for 1-2 hours.

Meanwhile, mix together the pineapple, habanero, cilantro, red onion, 2 cloves of garlic, lime zest and juice, 1 tsp. of salt. Cover and chill until ready to use.

Pre-heat your grill or grill pan for medium high heat. Make sure the grates are cleaned and brush with oil.

Grill your shrimp for for 1-2 minutes on each side or until fully cooked through. Remove from heat.

Warm up your tortillas on the grill, for 30 seconds on each side. Top your tortillas