Grilled Shrimp with Plantain and Cilantro-Lime Glaze

Instructions

1. 1

   Preheat your grill to medium-high heat, approximately 400°F. Oil the grill grates to prevent sticking.

   Tip: Use a paper towel dipped in oil and held with tongs to safely oil hot grates.

2. 2

   Pat shrimp dry with paper towels and toss with 1 tablespoon olive oil, half the salt, and black pepper. Set aside to marinate for 10 minutes.

   Tip: Dry shrimp will develop better caramelization when grilled.

3. 3

   Toss plantain wedges with 2 tablespoons olive oil, remaining salt, and a pinch of red pepper flakes. Arrange in a single layer on the grill and cook for 4-5 minutes per side until golden and tender.

   Tip: Plantains should yield slightly when pierced with a fork but still maintain their shape.

4. 4

   While plantains cook, prepare the cilantro-lime glaze by blending cilantro, lime juice, 1 tablespoon olive oil, honey, and half the minced garlic in a food processor until smooth. Season with salt and pepper to taste.

   Tip: Pulse gently to maintain some texture in the glaze rather than creating a completely smooth paste.

5. 5

   Heat avocado oil in a small skillet over medium heat. Add remaining minced garlic and cook for 1-2 minutes, stirring constantly, until golden and crispy. Transfer to a paper towel-lined plate immediately.

   Tip: Watch carefully as garlic can burn quickly and become bitter.

6. 6

   Once plantains reach golden color, push them to the cooler side of the grill. Place shrimp directly over high heat and grill for 2-3 minutes per side until pink and just cooked through.

   Tip: Overcooked shrimp becomes rubbery; they only need a brief sear on each side.

7. 7

   Transfer grilled shrimp and plantains to a serving platter. Drizzle the cilantro-lime glaze generously over both components.

   Tip: Reserve some glaze for drizzling at the table for extra flavor.

8. 8

   Sprinkle crispy garlic chips and remaining red pepper flakes over the dish. Serve immediately with lime wedges on the side for additional brightness.

   Tip: The warm dish will help release the aromatic oils in the cilantro and garlic.