Serving Size : 2
8 jumbo raw shrimp
2 tablespoons chopped fresh parsley
1 cup bread crumbs
6 tablespoons butter, melted
1/4 cup flaked crabmeat
1/4 cup dry sherry
1/4 cup chopped almonds
salt and freshly ground pepper
Remove shell from shrimp up to tail. Cut shrimp down to the back leaving in butterfly fashion. Remove large vein. Place in baking dish. Combine parsley, bread crumbs, butter, crabmeat, sherry, and almonds; season with salt and pepper. Place stuffing in each shrimp cavity. Bake in preheated 350 deg oven for 20 minutes or until tails curl up and shrimp meat is bright white. Serve with drawn butter and lemon wedges.