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1
Prepare an outdoor grill with a medium-high fire.
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2
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.
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3
Rinse and pat the shrimp dry.
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4
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.
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5
Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes.
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6
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.
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7
Add the cilantro and pulse just enough to incorporate into the mixture.
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8
Spoon the mixture into the opening in the shrimp and close the shrimp.
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9
Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes.
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10
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.
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11
Sprinkle with salt and serve.
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12
Cook's Note: Shrimp cooked in the shells are more intensely flavorful.
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13
Leaving the shells on provides a buffer against overcooking, a misfortune many shrimp suffer.
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14
Shrimp, even these jumbos, continue to cook once removed from the grill.
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15
It's always best to cook them just until opaque and let the delicate shellfish finish cooking off the heat.
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16
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.
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17
Serve these with lots of napkins if your crowd is the peel-and-eat type.
