Jumbo Shrimp Stuffed with Cilantro & Chiles
- Total: 1 hr
- Prep: 25 min
- Inactive: 30 min
- Cook: 5 min
Ingredients
8 jumbo shrimp, in shell (about 11/4 pounds)
3 sprigs fresh thyme, leaves stripped
Juice of 2 limes (about 1/4 cup)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and 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
Directions
- 1. Heat grill to medium-high. Cut a deep slit shrimp, through shell, down ridged back and remove vein. Rinse and pat shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and black pepper to taste in a shallow glass dish. Add shrimp and refrigerate for 30 minutes.
- 2. Pulse garlic, jalapeno, scallions, remaining 1 tablespoon olive oil, and remaining 1/2 teaspoon salt in a food processor to a coarse paste. Add cilantro and pulse to incorporate. Spoon mixture into slit in shrimp and press to close opening. Lay shrimp on grill and cook for 3 minutes. Turn over, cover, and grill until shrimp turn pink and are slightly firm to touch, about 2 more minutes. Sprinkle with salt and serve.