Shrimp with Citrus Mojo

Ingredients

• 0.3 cup cilantro leaves chopped
• 0.8 teaspoon cumin seeds 
• 2 cups corn kernels fresh
• 2  garlic cloves minced
• 0.5  habanero chile whole minced seeded
• 1 teaspoon kosher salt 
• 3 tablespoons juice of lime fresh
• 0.3 cup olive oil extra-virgin
• 0.3 cup onion minced
• 0.5 cup orange juice fresh
• 0.5 teaspoon orange zest finely grated
• 0.5 teaspoon pepper freshly ground
• 0.3 teaspoon saffron threads crumbled
• 4 servings salt and pepper freshly ground
• 2 tablespoons sherry vinegar 
• 1.5 pounds shrimp shelled deveined
• 2 tablespoons vegetable oil 
• 1 teaspoon allspice whole
• 1 pound yukon gold potatoes peeled cut into 1-inch dice

Equipment

• bowl
• frying pan
• sauce pan
• mortar and pestle
• slotted spoon

Directions

1. MAKE THE MOJO: In a small skillet, toast the allspice berries and cumin seeds over moderate heat until fragrant, about 1 minute.
2. Transfer the spices to a plate to cool, then grind in a spice grinder or mortar. In a small bowl, combine the spices with the onion, garlic, chile, orange zest, orange juice, olive oil, lime juice, sherry vinegar, salt, pepper and saffron and set aside for 1 hour.
3. MAKE THE SHRIMP: In a large saucepan of boiling salted water, cook the potatoes until just tender, about 5 minutes. Using a slotted spoon, transfer the potatoes to a bowl.
4. Add the corn to the saucepan and cook until tender, about 3 minutes.
5. Drain the corn and add it to the potatoes.
6. Wipe out the saucepan and heat the oil until shimmering.
7. Add 1/2 cup of the mojo and simmer over moderate heat for 1 minute.
8. Add the shrimp and cook, turning once, until loosely curled, about 1 minute.
9. Transfer the shrimp to a plate.
10. Add another 1/4 cup of the mojo to the saucepan and bring to a simmer over moderate heat.
11. Add the potatoes and corn and cook until heated through. Stir in the chopped cilantro and season with salt and pepper.
12. Transfer to a platter and arrange the shrimp on top.
13. Garnish with the cilantro leaves and serve, passing the extra mojo at the table.
14. Make Ahead: The mojo can be refrigerated overnight.
15. Wine Recommendation: A light, acidic Italian Pinot Grigio will tame the hot pepper and echo the bright taste of citrus in the sauce. Try the 1998 Zemmer or the 1998 Campanile.