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11/2 lb. jumbo shrimp
1/2 c 4C Seasoned Bread Crumbs
1/2 c 4C Parmesan Cheese
1/2 c melted butter
1 clove garlic, minced
1 T parsley, minced
3 T lemon juice
Cook shrimp in boiling water until pink. Drain, remove
shell & vein, leaving tail. Split along back curve, cutting
almost in half. Open shrimp & press flat. Mix remaining
ingredients well and stuff shrimp.
To Broil: Arrange shrimp in buttered broiler pan. Broil
about 3 minutes, until crumbs are golden brown.
To Bake: Close shrimp with toothpicks. Arrange in buttered
baking dish. Bake 15-20 minutes in 350° oven.
Note: Shrimp may be basted with mixture of 1/2 cup
white wine and 3 T lemon juice before baking or broiling.
Menu suggestion: serve with sauteed escarole or spinach
and pasta of choice.