To start making the jumbo shrimp stuffed with cilantro and chives, cut 8 shrimp 3/4 of the way down the back, and remove the vein inside. Mix 3 sprigs of thyme leaves with 1/4 cup of lime juice, 1 tablespoon of olive oil, 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper. Then soak the shrimp in this mixture with the cut side facing down for 30 minutes.
Blend into a coarse paste: 1 clove of garlic, 1/2 large jalapeño with seeds, 2 scallions, 1 tablespoon of olive oil and 1/2 teaspoon of salt. Add 1 cup of cilantro leaves to the paste, and blend just enough until they're incorporated. To finish, stuff the shrimp with this paste, then place on a grill at a medium-high heat for three minutes on one side and two minutes on the other side.
The baked stuffed shrimp recipe is very similar. To make the stuffing, blend 1/2 cup of melted butter with 1 tablespoon of Worcestershire sauce. Then add the butter mixture, 1 pinch of ground black pepper and 2 tablespoons of grated Parmesan cheese into a mixture of 40 crushed unsalted soda crackers, 1 cup of bread crumbs and 1 tablespoon of garlic powder. After stuffing 16 shrimp, bake them in an oven at 400 degrees for 20 minutes, then serve.Learn more about Seafood