Camaroes Recheados (Stuffed Prawns)

• 2 pounds jumbo shrimp (8 to 10 per pound), shell on
• 3 tablespoons red-wine vinegar
• 1/2 cup olive oil
• 1 1/2 teaspoons salt
• 4 large cloves garlic
• 12 hot green chilies, or 2 tablespoons shredded hot peppers
• 1/2 cup fresh cilantro, lightly packed
• 3 scallion stalks, trimmed
• Lemon slices for garni

1. Hold each shrimp underside down.
2. Using a sharp knife, slice through its shell down along its length, almost a half-inch deep.
3. Devein and rinse in cold water.
4. Dry the shrimp thoroughly on paper towels and put in a bowl.
5. Add the vinegar, oil and a half teaspoon of salt, then toss and marinate for 15 minutes (or refrigerate for up to four hours).
6. Mince the garlic together with the remaining salt and add to the container of a food processor, together with the chilies, cilantro and scallion.
7. Process until finely minced.
8. Light a charcoal grill or preheat a broiler.
9. Drain the shrimp thoroughly, reserving the marinade.
10. Stuff the back cavity of each with the minced herbs and arrange them on a rack.
11. Charcoal grill or broil the shrimp until they are just cooked (six to seven minutes), turning once and brushing with the reserved marinade.
12. Serve immediately with lemon slices.

jumbo shrimp, redwine vinegar, olive oil, salt, garlic, green chilies, fresh cilantro, scallion stalks, lemon slices for garni

Taken from cooking.nytimes.com/recipes/5363 (may not work)