You can grill just about anything. We were lucky to have some espardeñas (sea cucumbers) on our hands, so we mixed them with a few gambas (shrimp), peppers, and onions and had a wonderful lunch.
Rub the shrimp, espardenyas, peppers, and onions with olive oil. Grill over a hot fire, turning once, until the seafood is cooked through and the vegetables are tender, about 2 to 3 minutes per side for the seafood and a few more minutes for the vegetables. Transfer to a platter, sprinkle with salt, and serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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