The history and origin of Grilled Shrimp
Grilled shrimp is a popular dish in many regions of Latin America, especially in coastal areas where seafood is an essential part of the local cuisine. This recipe has its roots in the tradition of cooking seafood over an open fire, a technique that dates back to ancient times and has remained popular for its unique flavor.
In different Latin American countries, this preparation may have different names. In Mexico, they are simply called "grilled shrimp," while in countries like Colombia or Venezuela, they may be found under terms such as "charcoal shrimp" or "coal-roasted shrimp." In Argentina and Uruguay, where the grill is a fundamental cultural element, they are also greatly enjoyed with chimichurri and other local condiments.
This dish stands out for its versatility and the possibility of varying the marinades according to tastes and products available in each region.
How to prepare Grilled Shrimp
To begin, combine all the ingredients in a glass dish: shrimp, fresh parsley, olive oil, oregano, lemon juice, garlic, hot sauce, salt, tomato paste, and pepper.
Marinate for 2 hours at room temperature so the flavors blend perfectly.
Grill the shrimp by placing them 3-4 inches from the heat for an initial 3 minutes.
Flip the shrimp and continue grilling until they are cooked through and have a light golden color.
Finally, serve the shrimp over rice, accompanied by a green salad and Italian bread to complete a delicious and balanced meal.
