2 pounds unpeeled large fresh shrimp 6 cups water 8 ounces cream cheese, softened 2 pickled jalapeno peppers, seeded and finely chopped 1 garlic clove, minced 2 teaspoons cilantro, freshly chopped 1/4 teaspoon salt 18 teaspoon pepper
Peel shrimp, leaving tail and first joint of shell intact; cut a deep slit down the length of the outside curve of each shrimp, and devein.
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water; chill.
Combine cream cheese and remaining ingredients; beat well. Fill a decorating bag fitted with metal tip No. 21 with cream cheese mixture. Pipe filling lengthwise into the slits in the shrimp.
