JUMBO SHRIMP STUFFED WITH CILANTRO AND CHILES

JUMBO SHRIMP STUFFED WITH CILANTRO AND CHILES image

Yield 4 Servings

Number Of Ingredients 10

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8 jumbo shrimp, in the shell
3 sprigs fresh thyme, leaves stripped
Juice of 2 limes
2 Tbsp. extra-virgin olive oil
1 tsp. kosher salt, plus additional for seasoning
Freshly ground black pepper
1 clove garlic, chopped
1/2 large jalapeno, with seeds
2 scallions (white and green parts)
1 cup coarsely chopped fresh cilantro leaves

Steps:

Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein. Rinse and pat the shrimp dry. Whisk thyme leaves, lime juice, 1 Tbsp. of the olive oil, 1/2 tsp. of the salt and black pepper, to taste, in a shallow non-reactive bowl or dish. Lay the shrimp, cut side down, in the lime mixture and refrigerate for 30 minutes. In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 Tbsp. olive oil and remaining 1/2 tsp. salt to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. Spoon the mixture into the opening in the shrimp and close the shrimp. Grill shell side down (to keep from falling out) for 3 minutes. Turn to the other shell side, cover, and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve.