Jumbo Shrimp Stuffed with Cilantro & Chiles

1. 1

   1.

2. 2

   Heat grill to medium-high.

3. 3

   Cut a deep slit shrimp, through shell, down ridged back and remove vein.

4. 4

   Rinse and pat shrimp dry.

5. 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. 6

   Add shrimp and refrigerate for 30 minutes.

7. 7

   2.

8. 8

   Pulse garlic, jalapeno, scallions, remaining 1 tablespoon olive oil, and remaining 12 teaspoon salt in a food processor to a coarse paste.

9. 9

   Add cilantro and pulse to incorporate.

10. 10

    Spoon mixture into slit in shrimp and press to close opening.

11. 11

    Lay shrimp on grill and cook for 3 minutes.

12. 12

    Turn over, cover, and grill until shrimp turn pink and are slightly firm to touch, about 2 more minutes.

13. 13

    Sprinkle with salt and serve.

14. 14

    Calories: 220

15. 15

    Total Fat: 10 grams

16. 16

    Saturated Fat: 1.5 grams

17. 17

    Total Carbohydrate: 4 grams

18. 18

    Protein: 29 grams

19. 19

    Sodium: 330 milligrams

20. 20

    Cholesterol: 4 milligrams

21. 21

    Fiber: 1 gram

* Per serving · 4 servings · Values may vary.