Food Network: Jumbo Shrimp Stuffed with Cilantro and Chiles

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Jumbo Shrimp Stuffed with Cilantro and Chiles
From Food Network Kitchens Get Grilling, Meredith, 2005

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

Directions
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.

Cook's Note: Shrimp cooked in the shells are more intensely flavorful. Leaving the shells on
provides a buffer against overcooking, a misfortune many shrimp suffer. Shrimp, even these jumbos,
continue to cook once removed from the grill. It's always best to cook them just until opaque and
let the delicate shellfish finish cooking off the heat.

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.