Jumbo Shrimp Stuffed with Cilantro & Chiles Recipe wciado

1. 1

   Prepare an outdoor grill with a medium-high fire.

2. 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.

3. 3

   Rinse and pat the shrimp dry.

4. 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.

5. 5

   Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.