Baked Stuffed Shrimp 

8 servings

Directions:

3 to 4 jumbo shrimp per person
1 1/2 cups of plain bread crumbs
1/4 cup fresh parsley, minced
cloves of garlic, chopped finely
Juice of 1 lemon
1/4 cup olive oil
1/4 cup butter
4 tbsp. dry white wine
1/4 cup parmesan cheese, grated

Directions:

Peel and de-vein shrimp.  Butterfly the shrimp by making a deep slit along the shrimp's back so that the shrimp will lay open and flat.

Add butter to olive oil in sauté pan and melt.  Add garlic and lemon and combine.  Add wine and cook for about 2 minutes until alcohol has burned off.

In a small bowl, combine bread crumbs, parmesan cheese and half of the parsley.  Add wine, butter mixture to bread crumbs and stir well until moist.  

Grease baking dish.  Arrange  shrimp in dish and spoon filling in a mound on top of each shrimp.  Bake at 350 degrees until shrimp turns pink and filling begins to turn brown (about 6 minutes)

Sprinkle with remaining chopped parsley and serve with slices of lemon.