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Stuffed Shrimp w Lime – Key West Blend * 8 jumbo shrimp, in the shell (about 1 1/4 pounds) * 2 tablespoons Back to the Basik’s Key West Blend * 3 sprigs fresh thyme, leaves stripped * Juice of 2 limes (about 1/4 cup) * 2 tablespoons extra-virgin olive oil * 1 teaspoon kosher salt, plus additional for seasoning * Freshly ground black pepper * 1 clove garlic, chopped * 1/2 large jalapeno, with seeds * 2 scallions (white and green parts) * 1 cup coarsely chopped fresh cilantro leaves Prepare an outdoor grill with a medium-high fire. 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. Rinse and pat the shrimp dry. Whisk 1 tablespoon Back to the Basik’s Key West Blend, lime juice, and 1 tablespoon of the olive oil, in a shallow non-reactive bowl or dish. Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes. In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 tablespoon olive oil and remaining 1 tablespoon Back to the Basik’s Key West Blend to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. Spoon the mixture into the opening in the shrimp and close the shrimp. Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes. Turn to the other shell side, cover, and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with additional Back to the Basik’s Key West Blend and serve. Chef’s Note: Shrimp cooked in the shells are more intensely flavorful. Leaving the shells on provides a good buffer against overcooking, a problem most shrimp dishes suffer from. Shrimp, even these jumbos, continue to cook once removed from the grill. It’s always best to cook them just until opaque and let the delicate shellfish finish cooking off the heat.