Jumbo Shrimp Stuffed with Cilantro and Chiles Recipe

Name: Jumbo Shrimp Stuffed with Cilantro and Chiles
Prep time: 20 min
Cook time: 5 min
Total time: 55 min
Yield: 4 servings
Ingredients: 8 jumbo shrimp, in the shell (about 1 1/4 pounds); 3 sprigs fresh thyme, leaves stripped; Juice of 2 limes (about 1/4 cup); 2 tablespoons extra-virgin olive oil; 1 teaspoon 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

Ingredients

8 jumbo shrimp, in the shell (about 1 1/4 pounds)
3 sprigs fresh thyme, leaves stripped
Juice of 2 limes (about 1/4 cup)
2 tablespoons extra-virgin olive oil
1 teaspoon 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

	PREP TIME 20m	COOK TIME 5m	TOTAL TIME 55m
YIELD 4 servings

Instructions

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 that runs down the center. Rinse and pat the shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and black pepper, to taste, in a shallow nonreactive 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 tablespoon olive oil and remaining 1/2 teaspoon 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 the shrimp shell side down (to keep filling 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.
Jumbo shrimp in the shell can be a knife and fork sort of deal unless you're outside and it's summer and you are feeling very relaxed. Serve these with lots of napkins if your crowd is the peel-and-eat type.

Appetizers

A recipe from Food Network Kitchen

https://www.foodnetwork.com/recipes/food-network-kitchen/jumbo-shrimp-stuffed-with-cilantro-and-chiles-recipe-2008893