Maybe it’s this gorgeous weather we’re having, or maybe it’s just that I’ve become re-enamored with marinades + grilling. Well, whatever the reason is, mis queridos amigos, grilled shrimp has been on my mind!
So I have to tell you the story of this grilled shrimp with a cilantro garlic marinade: the original version hails from Latin Grill, the fourth book I had the pleasure of penning for Chef/Restaurateur Rafael Palomino (by the way, THIS is the perfect summertime book for all you grill fans!). The title in the book is Grilled Ecuadorian Shrimp. Now, my other big reason to include this recipe here now is because of the Ecuadorian bit; as I type this, my son has JUST arrived for a six-month stint in Ecuador, where he’ll be working on four farms (learning about sustainable farming!) and studying español. Can you tell I’m beyond proud?
But back to the point of this post: Simple—and succulent—this easily-adaptable grilled shrimp recipe is one that you’ll want in your repertoire!
This luscious and perfect-for-summer grilled shrimp + salad dish is adapted from Latin Grill (by Rafael Palomino with Arlen Gargagliano!). It’s perfect for a light romantic dinner al fresco, with some prosecco…or perhaps rosé, or your favorite beer!
- 6 large shrimp, peeled, with tails on, and deveined
- 1 teaspoon minced garlic
- Leaves from 2 sprigs thyme
- 1 tablespoon chopped cilantro leaves
- 1 pinch toasted and ground cumin seeds
- Coarse salt
- 1 tablespoon olive oil
- Hombre Pobre salad (my recipe–you can check out here:http://www.epicurean.com/featured/poor-mans-salad-recipe.html), or your favorite salad!
- Place the shrimp in a bowl and add the garlic, thyme, cilantro and cumin.
- Season with salt, stir in the olive oil, and mix so that the shrimp is well coated.
- Let sit for about 15 minutes.
- Light a fire in a charcoal or gas grill.
- Place the shrimp on the grill, and grill until cooked through, about 2 1/2 minutes per side.
- Prepare a serving plate with the salad.
- Place the shrimp on top and serve.