Shrimp aren't really part of the Argentinean grilling tradition, but you can certainly grill them Gaucho style: season with salt, pepper, oregano, hot peppers, garlic and olive oil. Grill over a wood fire (or wood chips on gas or charcoal) and serve w chimichurri). Or cook on a champa (Argentina's version of a plancha) and flambé with brandy.
Shrimp are coming to America from all over the world; not just Argentina but from all over Asia. Get used to it. You judge shrimp by size (for whatever your cooking purpose) and they are labled for example "U21" meaning under 21 shrimp to the pound. The lower the "U" number the bigger they are, so low numbers are good, except that you are getting fewer shrimp even though the weight is the same.
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