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": "a741bb5eb7784f5a9af53dfefbf59c51",
    "updated": "2025-04-20T23:30:32.785Z",
    "title": "Zucchini Noodles with Coffee-Rubbed Shrimp and Chimichurri",
    "subtitle": "PALEO",
    "description": "A vibrant chimichurri sauce, a staple in many cuisines, pairs perfectly with a variety of dishes. This recipe features it with crispy zucchini noodles and coffee-rubbed shrimp. The fresh, crunchy zoodles complement the rich, savory shrimp, creating a delightful balance.  Making the chimichurri a day ahead enhances its flavor, adding depth to this satisfying meal.  A sprinkle of bacon elevates the dish to pure indulgence.",
    "ingredients": [
      {
        "section": "Coffee-Rubbed Shrimp",
        "ingredients": [
          "smoked paprika (such as sweet pimentón de la vera)",
          "onion powder",
          "garlic powder",
          "(19 g) coconut sugar",
          "(8 g) ground coffee (freshly ground if possible)",
          "salt",
          "cayenne",
          "(750 g) medium (41/50) or (3%5) raw wild-caught shrimp, peeled"
        ]
      },
      {
        "section": "Chimichurri",
        "ingredients": [
          "(55 g) parsley, finely minced",
          "garlic clove, finely minced",
          "finely minced fresh oregano (or dried oregano)",
          "(60 g) avocado oil",
          "extra virgin olive oil",
          "apple cider vinegar",
          "crushed red pepper (optional)",
          "salt, to taste",
          "freshly ground black pepper, to taste"
        ]
      },
      {
        "section": "Assembly",
        "ingredients": [
          "(226 g) no-sugar uncured bacon (such as applegate or butcherbox brand)",
          "zucchini"
        ]
      }
    ],
    "instructions": [
      "To prepare the shrimp: In a jar, combine smoked paprika, onion powder, garlic powder, coconut sugar, ground coffee, salt, and cayenne. Shake vigorously to mix.",
      "Place the shrimp in a resealable bag and add 3⅛ tablespoons of the spice mixture. Seal the bag tightly and ensure the shrimp are thoroughly coated. Refrigerate for at least one hour.",
      "To prepare the chimichurri: In a mixing bowl, combine the minced parsley, garlic, oregano, avocado oil, olive oil, apple cider vinegar, and crushed red pepper (if using) with 1 tablespoon of water. Mix thoroughly, then season with salt and pepper to taste. Set aside or refrigerate for up to 3 days; the flavor intensifies over time.",
      "For assembly: In a large skillet, cook the bacon strips over low heat until golden brown and crispy. Transfer the cooked bacon to a plate lined with paper towels to absorb excess grease. Chop the bacon into small pieces and set aside. Reserve 3 tablespoons of bacon fat and discard the remaining fat.",
      "Clean the skillet and heat the reserved bacon fat over high heat. Add the marinated shrimp and sauté for approximately 5 minutes, or until they turn pink and are cooked through.",
      "To serve: Spiralize each zucchini into noodles. For each serving, place the zoodles on a plate, toss with 1 to 1½ tablespoons of chimichurri (using your hands works best), top with the cooked shrimp, and sprinkle with the chopped bacon. Serve immediately."
    ],
    "notes_ingredients": "The spice rub recipe makes extra; store any leftovers for use with steaks or pork.",
    "notes_instructions": null
  }
]