Grilled Shrimp in Banana-leaf Pouch

This recipe also goes well with scallops, mussels or clams. If there are no banana leaves, use two layers of aluminum foil and reduce the cooking time to 5-7 minutes.
Drizzle the shrimp with lime juice.Combine 1/2 cup onion, 1/2 cup bell pepper, and garlic in the bowl of a food processor; chop to fine crumbs. Combine the shrimp with the onion mixture, remaining onion and bell pepper, and the following 3 ingredients. Season with salt and pepper.Place one banana leaf on a 12-inch x 16-inch piece of aluminum foil. Place half of the shrimp mixture in the center of the sheet. Cover with a second banana leaf and another 12-inch x 16-inch piece of foil. Wrap the 4 edges of the foil tightly to form a pouch. Repeat with the remaining banana leaves, foil, and shrimp.Bake in grill bags, covered, over medium heat for 8 to 10 minutes. Remove the pouches from the grill. Remove the foil; arrange the bags on serving plates. Make an incision in the center of the leaves and remove the skin. Sprinkle with cilantro.