
Ingredients
2 teaspoons cumin seeds, toasted
5 cloves garlic, minced
1 habanero chile, seeded and minced
½ teaspoon kosher salt
½ cup extra virgin olive oil
⅓ cup freshly squeezed orange juice (zest oranges before juicing, reserve for shrimp)
2 tablespoons freshly squeezed lime juice
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon sherry vinegar
4 tablespoons chopped cilantro, divided
2 tablespoons chopped basil
2 pounds large shrimp, peeled and deveined, with tail left on
1 ½ tablespoons olive oil
Kosher salt and ground pepper
2 tablespoons finely grated orange zest, reserved for shrimp
2 tablespoons chopped cilantro
½ teaspoon red pepper flakes