Tasteful shrimps, in which cilantro is felt clearly, but not excessively, with a bright lime accent. Marinade is great for to this dish. Perhaps the shrimp will be even better if you hold it them in it for about an hour instead of 30 minutes. The amount of garlic, if desired can be increased, but to remove the shell, as indicated in the recipe, not worth it. When serving such a dish, for example, with rice or couscous get a good snack. Already on a plate shrimp can be watered the remaining lime juice, then enjoy the taste and Guest compliments. Share with friends: 
Time: 55 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 giant prawns, in shells (approximately 600 gr.)
- 1/2 large jalapenos with seeds
- 3 sprigs of fresh thyme, select leaves
- 2 lime juice (about 1/4 tbsp.)
- 2 tbsp. l olive oil
- 1 tsp coarse salt, still optional
- 1 clove garlic, chopped
- 2 feathers of green onions
- 1 tbsp. coarsely chopped cilantro leaves
Recipes with similar ingredients: shrimp, jalapenos, lime juice, green onion, garlic, thyme, cilantro
Recipe preparation:
- Light the grill to a moderate to high temperature. Without taking off shell, cut each shrimp about 3/4 down the ribbed back. Then remove the center dark a strip. Rinse and blot the shrimp. Blend in a whisk a shallow bowl or coated dish that does not react with acid, thyme leaves, lime juice, 1 tbsp. l olive oil 1/2 tsp salt and black pepper to taste. Lay the shrimp sliced side in the mixture and refrigerate for 30 minutes.
- Grind garlic, jalapenos, chives, in a food processor, the remaining 1 tbsp. l olive oil and 1/2 tsp salt to it turned out a rough pasty consistency. Add cilantro and beat only until it mixes with mass.
- Using a spoon, fill the shrimp through the cut with the mixture and close them. Grill on the side (not to fall out) stuffing), within 3 minutes. Turn on the other side of the carapace, cover and cook another 2 minutes or until shrimp become pink and slightly hard to the touch. Sprinkle with salt and Serve culinary advice eat with a knife and fork, unless you are outdoors when Around summer and you are in a relaxed atmosphere. Serve such a dish with a lot of napkins, if your company is not away guided by the principle of “cleaned by hand and ate. “Shrimps cooked in shells have more intense flavor. In this case, protection against Overcooking is a common problem for these crustaceans. Shrimp even the gigantic ones continue to cook after they are removed from grilling. It’s better to fry them only until the meat is opaque, and then let the delicate seafood reach no longer on the fire.
