Johnny Sánchez Yucatan Shrimp

In a small bowl, combine ½ cup rice vinegar , 1 tsp sugar and 1 tsp salt; stir to dissolve sugar and salt. Stir in 1 thinly sliced small red onion; let stand 1 hour to pickle the onion. Preheat broiler. Place 1 habanero chile on a small baking sheet. Broil 5 minutes or until skin is charred. Set aside until cool enough to handle. Remove stem. Fill a large pot with water. Add 1½ Tbsp salt, ½ tsp coriander seeds and 1 bay leaf. Halve and squeeze juice of 2 limes and 2 oranges into pot. Bring to a boil. Fill a large bowl with ice water. Add 1½ lb peeled and deveined large shrimp to boiling water; cook 2 minutes. Transfer shrimp to ice water. Drain and dice shrimp. In a blender, combine broiled habanero, ½ cup canned coconut milk, ¼ cup rice vinegar and juice of 1 lime; puree until smooth. In a large bowl, mix shrimp with coconut milk mixture, 2 Tbsp chopped cilantro, 1 Tbsp olive oil and salt to taste. Cut 1 lime into 6 wedges. Serve shrimp garnished with chopped chives, pickled onions, additional chopped cilantro and lime wedges. Serves 6.