Mix first 12 ingredients in small bowl. Place shrimp in large resealable plastic bag or glass dish. Add marinade; turn to coat.
Refrigerate 30 minutes. Remove shrimp from marinade. Discard any remaining marinade. Thread shrimp onto metal skewers.
Grill over medium-high heat 2 to 3 minutes per side or until shrimp turn pink. Remove shrimp from skewers.
Arrange plantain chips on serving platter or individual serving plates. Top each plantain chip with a shrimp and a dollop of Guava Cream. Garnish with cilantro. Drizzle Annatto Oil decoratively around plantain chips