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.