Achiote Marinated Shrimp Salad

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Achiote Paste:

3 tablespoons ginger

1 tablespoon garlic

2 tablespoons shallots

2 tablespoons ancho chili powder

3 tablespoons almonds, slivered

1 red pepper, chopped

1 tablespoon toasted ground cumin

1 tablespoon toasted ground coriander

2 tablespoons ground annatto seeds

2 tablespoons lime juice

1/4 cup olive oil, plus 2 tablespoons, divided

1 pound (21 to 25 pieces) shrimp, deveined and shells reserved (for stock)

Stock:

Reserved shrimp shells

1/4 cup white wine

1/4 cup diced onion

1 tomato, diced

1 quart water

1 head frisee

2 bunches mache

1 bunch scallions, sliced on diagonal, some reserved for garnish

2 oranges, supremed

1/2 cup toasted almonds