2 pound(s) fresh yuca, peeled and cut into 1-inch pieces
1/4 cup(s) canola oil
1/2 large onion, very thinly sliced
1 medium red bell pepper, cut into julienne
2 bay leaves
1/4 cup(s) unseasoned rice vinegar
1/4 cup(s) distilled white vinegar
2 tablespoon(s) honey
1/2 cup(s) extra virgin olive oil
3 tablespoon(s) fresh lime juice
2 tablespoon(s) minced cilantro, plus more for garnish
24 large, shell-on shrimp
1. In a large saucepan, cover the yuca with water and bring to a boil. Add a generous pinch of salt and cook over moderate heat until tender, 25 minutes. Drain well and spread on a baking sheet to cool slightly; discard any stringy bits of yuca.
2. In a skillet, heat the canola oil. Add the onion, red pepper and bay leaves and cook over moderate heat until the onion is just softened, 3 minutes. Add the rice vinegar, white vinegar and honey and bring just to a simmer. Add the yuca and toss. Discard the bay leaves and season the escabeche with salt; keep warm.
3. Light a grill or preheat a grill pan. In a large bowl, whisk the olive oil with the lime juice and 2 tablespoons of cilantro and season with salt. Transfer half of the dressing to a small bowl and reserve. Using small, sharp scissors, slit the back of the shrimp shells and devein the shrimp; keep the shells attached. Add the shrimp to dressing in a large bowl, season with salt and toss to coat.
4. Grill the shrimp over high heat, turning and brushing with any remaining dressing from the large bowl, until just cooked through, 5 minutes. Transfer the shrimp to a platter; garnish with cilantro and serve with the yuca escabeche and reserved dressing.