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1
For the marinade: Combine the olive oil, garlic, thyme, and red pepper flakes in a shallow dish.
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2
Butterfly each shrimp by cutting it three-quarters of the way open down the back.
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3
Place in the marinade, turning to coat.
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4
Cover and refrigerate for about 30 minutes.
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5
For the salsa verde: Finely chop the parsley, cilantro, scallion, garlic, and salt in a food processor.
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6
With the motor running, slowly add the olive oil through the feed tube, stopping to scrape the sides once or twice, until the sauce is smooth.
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7
Add the lime juice; process until blended.
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8
For the rice: Heat the oil in a large wide saucepan or deep skillet over low heat.
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9
Add the onion; cook, stirring, until tender, about 5 minutes.
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10
Stir in the rice until well coated with the oil.
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11
Add 1 3/4 cups water and the salt; heat to a boil.
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12
Stir well.
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13
Cover and cook over medium-low heat until the liquid is absorbed and the rice is tender, about 15 minutes.
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14
Set aside, covered, until ready to serve.
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15
While the rice is cooking, preheat the oven to 450F.
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16
Arrange the shrimp, butterflied side down and tails up in the air, on an oven-proof platter or in an oven-to-table gratin or baking dish.
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17
Roast until the butterflied sides of the shrimp begin to brown, about 8 minutes for jumbo shrimp, 6 minutes for extra-large shrimp.
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18
Remove from the oven; transfer the shrimp to a side dish.
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19
Stir the cooked rice into the shrimp juices on the platter or in the baking dish; sprinkle with the capers.
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20
Arrange the cooked shrimp (tails up) on the rice.
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21
Spoon a small amount of the salsa verde onto each shrimp.
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22
Garnish the dish with parsley and/or cilantro sprigs and lime wedges.
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23
Serve the remaining salsa verde on the side.
