"1 kg of shrimp with or without shell"
Coriander sauce
"1 xicara of fresh coriander leaves, finely chopped"
"1 head of garlic, peeled and lightly mashed"
"1 tablespoon of grated ginger"
"1 habanero or jalapeño pepper, seeded and chopped into large pieces (or dried malagueta in flakes, to taste)"
"1/4 xicara of extra virgin olive oil (or sunflower or canola oil)"
"1-2 tablespoons of lime juice"
Salt and black pepper to taste
"1 kg of shrimp with or without shell"
Coriander sauce
"1 xicara of fresh coriander leaves, finely chopped"
"1 head of garlic, peeled and lightly mashed"
"1 tablespoon of grated ginger"
"1 habanero or jalapeño pepper, seeded and chopped into large pieces (or dried malagueta in flakes, to taste)"
"1/4 xicara of extra virgin olive oil (or sunflower or canola oil)"
"1-2 tablespoons of lime juice"
Salt and black pepper to taste
1
Make the coriander sauce - recipe follows
Preheat the grill, barbecue, or gas stovetop (make sure it's not too hot) and place the griddle at least 10 centimeters away from the heat source
2
Cook the shrimp, flipping once, until the shells are warm enough to touch with your fingers - or until the meat is pinkish-brown
Serve immediately with the sauce
Sauce
1
Combine coriander, garlic, ginger, pepper, and olive oil in a blender until smooth and creamy, adding more olive oil as needed
2
Place in a bowl, add a pinch of salt and black pepper, and dilute with lime juice
Taste, adjust the seasonings, and serve (or cover and refrigerate for up to a day before serving)
Yield: 1 xicara.
