Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "c0ff09c6a8c648dea181c7df9b63555a",
    "updated": "2025-04-23T22:14:21.551Z",
    "title": "Grilled Pizza with Shrimp and Pesto",
    "subtitle": null,
    "description": "Grilling pizza is a surprisingly enjoyable summer activity.  My daughter and I like to set up a pizza-topping station on our deck and create our own individual culinary masterpieces.  We enjoy experimenting with different toppings beyond the classic red sauce and cheese. This pesto and shrimp pizza is a delicious example of our culinary adventures.",
    "ingredients": [
      {
        "section": "For the pesto",
        "ingredients": [
          "garlic clove",
          "fresh basil, plus a few leaves for garnish",
          "olive oil",
          "pine nuts",
          "grated parmigiano-reggiano cheese, plus (59.147 ml) to sprinkle at the end",
          "kosher salt",
          "freshly ground black pepper"
        ]
      },
      {
        "section": "For the sauce",
        "ingredients": [
          "olive oil, plus 1 teaspoon if needed",
          "garlic clove, minced",
          "yellow onion, diced",
          "kosher salt",
          "freshly ground black pepper",
          "cherry tomatoes, halved",
          "white mushrooms, sliced"
        ]
      },
      {
        "section": "For the pizzas",
        "ingredients": [
          "vegetable oil, for oiling grill grates",
          "store-bought whole-wheat pizza dough or honey wheat pizza dough",
          "all-purpose flour, for dusting work surface",
          "olive oil, divided",
          "shrimp, peeled and deveined"
        ]
      }
    ],
    "instructions": [
      "TO MAKE THE PESTO",
      "Combine the garlic, basil, olive oil, pine nuts, 1/4 cup Parmigiano-Reggiano cheese, salt, and pepper in a food processor or blender. Process until a smooth paste forms. Set aside.",
      "TO MAKE THE SAUCE",
      "Heat 1 tablespoon of olive oil in a medium sauté pan over medium heat. Add the minced garlic and diced onion. Season with salt and pepper and cook for 1 to 2 minutes, or until fragrant. Add the halved cherry tomatoes and sliced mushrooms, and cook for 7 to 8 minutes, adding 1 teaspoon of oil if the pan becomes too dry. Gently crush the tomatoes while cooking. Transfer the mixture to a bowl and set aside.",
      "TO MAKE THE PIZZAS",
      "1. Preheat your grill to high heat. Ensure the grill grates are clean and oiled with vegetable oil.",
      "2. While the grill heats, prepare the pizza dough. On a lightly floured surface, roll out the dough to create either one large pizza or two smaller pizzas, about 1/2-inch thick. Brush one side of the dough with half of the olive oil.",
      "3. Grill the shrimp over high heat for 1 to 2 minutes per side. Remove from the grill and set aside.",
      "4. Before placing the pizza dough on the grill, gather the sautéed tomato and mushroom mixture, grilled shrimp, and pesto.",
      "5. Place the oiled side of the pizza dough down on the hot grill grates. Brush the top side with the remaining olive oil. Cook for 3 to 4 minutes, or until slightly crispy and golden brown. Flip the dough and cook for another 1 to 2 minutes. Turn off the grill.",
      "6. Assemble the pizza by spreading the tomato and mushroom mixture evenly over the crust. Arrange the grilled shrimp on top, and then drizzle with pesto. Sprinkle with the remaining Parmigiano-Reggiano cheese and fresh basil leaves. Carefully remove the pizza from the grill. Slice into 6 to 8 pieces and serve."
    ],
    "notes_ingredients": "If making homemade dough, consider doubling the recipe and freezing any extra. Coat the dough with oil, place it in a freezer bag, and remove excess air before freezing for up to 4 months. Thaw in the refrigerator the day before using.",
    "notes_instructions": null
  }
]