Ecuadorian Shrimp with a Cilantro and Garlic Marinade Recipe

Ecuadorian Shrimp with a Cilantro and Garlic Marinade

from Latin Grill: Sultry and Simple Food by Rafael Palomino and Arlen Gargagliano

Ingredients:

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 cumin Kosher salt
1 tablespoon olive oil
Hombre Pobre (Poor Man's Salad) or a salad of your choice

This and many other wonderful recipes may be found in Latin Grill: Sultry and Simple Food by Rafael Palomino and Arlen Gargagliano from Chronicle Books

First I should confess: I really don't think that being in a country's airport counts as being in that country. However, on my way down to Lima, Peru, I did stop in Quito, Ecuador, where I tasted one of the most amazing airport snacks I've ever had-Ecuadorian shrimp ceviche. I had never tried Ecuadorian shrimp before, and I was immediately smitten! Now this isn't that ceviche, but the freshness of those flavors has inspired many creations, including this one. For more than two servings, simply multiply accordingly.

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.