Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***mojo sauce***
   1      teaspoon      whole allspice berries
     3/4  teaspoon      cumin seeds
     1/4  cup           minced onion
   2                    garlic cloves -- minced
     1/2                scotch bonnet or habanero chile -- seeded and minced
     1/2  teaspoon      orange zest -- finely grated
     1/2  cup           fresh orange juice
     1/4  cup           plus 2 tablespoons extra-virgin olive oil
   3      tablespoons   fresh lime juice
   2      tablespoons   sherry vinegar
   1      teaspoon      kosher salt
     1/2  teaspoon      pepper -- freshly ground
     1/4  teaspoon      saffron threads -- crumbled
                        ***shrimp***
   1      pound         Yukon gold potatoes -- peeled and cut into
                        -- 1-inch dice
   2      cups          fresh or frozen corn kernels
   2      tablespoons   vegetable oil
   1 1/2  pounds        medium shrimp -- shelled and
                        -- deveined
     1/4  cup           cilantro leaves -- plus 2 tablespoons
                        -- chopped
                        salt and freshly ground pepper

Preparation:

MAKE AHEAD: The mojo can be refrigerated overnight. 1. MAKE THE MOJO: In a small skillet, toast the allspice berries and cumin seeds over moderate heat until fragrant, about 1 minute. 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. 2. 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. Add the corn to the saucepan and cook until tender, about 3 minutes. Drain the corn and add it to the potatoes. 3. Wipe out the saucepan and heat the oil until shimmering. Add 1/2 cup of the mojo and simmer over moderate heat for 1 minute. Add the shrimp and cook, turning once, until loosely curled, about 1 minute. Transfer the shrimp to a plate. Add another 1/4 cup of the mojo to the saucepan and bring to a simmer over moderate heat. Add the potatoes and corn and cook until heated through. Stir in the chopped cilantro and season with salt and pepper. Transfer to a platter and arrange the shrimp on top. Garnish with the cilantro leaves and serve, passing the extra mojo at the table.