Camaroes Recheados (Stuffed Prawns)

1. 1

   Hold each shrimp underside down.

2. 2

   Using a sharp knife, slice through its shell down along its length, almost a half-inch deep.

3. 3

   Devein and rinse in cold water.

4. 4

   Dry the shrimp thoroughly on paper towels and put in a bowl.

5. 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. 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. 7

   Process until finely minced.

8. 8

   Light a charcoal grill or preheat a broiler.

9. 9

   Drain the shrimp thoroughly, reserving the marinade.

10. 10

    Stuff the back cavity of each with the minced herbs and arrange them on a rack.

11. 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. 12

    Serve immediately with lemon slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.