Grilled Shrimp Skewers with Plantains

Ingredients:

• 1/4 cup + 1 tbsp extra-virgin olive oil + extra for grilling
• Half a small shallot, finely chopped
• 1 tbsp red wine vinegar
• 0.5 cup chopped fresh cilantro (leaves and soft stems)
• 0.5 tsp ground cumin
• 1/4 teaspoon dried oregano
• A pinch of red pepper flakes
• 0.7 kg large shrimp, peeled and deveined
• 2 Cubanelle peppers, seeded and cut into 2cm pieces.
• 3 ripe plantains, peeled and halved lengthwise

Preparation:

1. Preheat the grill to medium-high heat. Lightly coat the grill grates with olive oil. Combine the shallots and vinegar in a small bowl and let sit for 5 minutes. Then add the cilantro, cumin, oregano, red pepper flakes, 1/2 tablespoon of salt, and a few grinds of black pepper and stir to dissolve the salt. Stir in 3 tablespoons of olive oil.
2. Toss shrimp and Cubanelle peppers with 1 tablespoon cilantro sauce and 1 tablespoon olive oil; season with salt and pepper to taste. Thread onto 8 long skewers. Brush plantains with the remaining 1 tablespoon olive oil.
3. Place the plantains and shrimp skewers on the grill. Grill the plantains until lightly charred, 2-3 minutes per side; grill the shrimp skewers until pink and opaque, 3 minutes per side. Cut the plantains into bite-sized pieces. Arrange the shrimp skewers and plantains on plates. Drizzle the skewers with the remaining cilantro sauce.