Jumbo Shrimp Stuffed with Cilantro & Chiles

• 8 jumbo shrimp, in 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
• 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

1. 1.
2. Heat grill to medium-high.
3. Cut a deep slit shrimp, through shell, down ridged back and remove vein.
4. Rinse and pat shrimp dry.
5. Whisk thyme leaves, lime juice, 1 tablespoon of olive oil, 12 teaspoon of salt, and black pepper to taste in a shallow glass dish.
6. Add shrimp and refrigerate for 30 minutes.
7. 2.
8. Pulse garlic, jalapeno, scallions, remaining 1 tablespoon olive oil, and remaining 12 teaspoon salt in a food processor to a coarse paste.
9. Add cilantro and pulse to incorporate.
10. Spoon mixture into slit in shrimp and press to close opening.
11. Lay shrimp on grill and cook for 3 minutes.
12. Turn over, cover, and grill until shrimp turn pink and are slightly firm to touch, about 2 more minutes.
13. Sprinkle with salt and serve.
14. Calories: 220
15. Total Fat: 10 grams
16. Saturated Fat: 1.5 grams
17. Total Carbohydrate: 4 grams
18. Protein: 29 grams
19. Sodium: 330 milligrams
20. Cholesterol: 4 milligrams
21. Fiber: 1 gram

jumbo shrimp, thyme, extravirgin olive oil, kosher salt, clove garlic, jalapeno, scallions, fresh cilantro

Taken from www.foodnetwork.com/recipes/food-network-kitchens/jumbo-shrimp-stuffed-with-cilantro-chiles-recipe.html (may not work)