Giant prawns stuffed with cilantro and chili pepper

Ingredients:

• 8 jumbo shrimp, in shells (approximately 600 g)
• 1/2 large jalapeño, with seeds
• 3 sprigs fresh thyme, leaves removed
• Juice of 2 limes (about 1/4 cup)
• 2 tbsp. l. olive oil
• 1 teaspoon coarse salt, plus more
• 1 clove garlic, chopped
• 2 green onions
• 1 cup coarsely chopped cilantro leaves

Preparation:

1. Preheat grill to medium-high heat.
   
   Without removing the shell, cut each shrimp about 3/4 of the way down the ribbed back. Then remove the dark strip running down the center. Rinse and pat dry. Whisk together the thyme leaves, lime juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper to taste in a shallow bowl or dish with an acid-resistant coating.
   
   Place the shrimp cut side down into the mixture and refrigerate for 30 minutes.
2. In a food processor, pulse the garlic, jalapeño, green onion, remaining 1 tablespoon olive oil, and 1/2 teaspoon salt until a coarse paste forms. Add the cilantro and pulse just until incorporated.
3. Using a spoon, stuff the shrimp through the slit with the mixture and seal them. Grill, turning them on their sides (to prevent the filling from spilling out), for 3 minutes.
   
   Flip the shrimp over, cover, and cook for another 2 minutes, or until the shrimp are pink and slightly firm to the touch. Sprinkle with salt and serve.
   
   Culinary advice
   
   Unless you're outdoors, in the summer, and in a casual setting, jumbo shrimp can be eaten with a knife and fork. Serve this dish with plenty of napkins if your group is comfortable with the "peel and eat" approach.
   
   Shrimp cooked in their shells has a more intense flavor. This method prevents overcooking, a common problem with these crustaceans. Shrimp, even jumbo ones, continue to cook after being removed from the grill. It's best to grill them just until the flesh is opaque, then allow this delicate seafood to finish cooking..