Time to make:
Calories per Servings:
3/4 cup fine fresh bread crumbs
1/4 tsp dried thyme
1 tbsp olive oil
1 tbsp dried tomato bits, heaping
1 tbsp parmesan cheese, grated
1 tsp italian parsley, chopped
1 tsp fresh thyme, chopped or
1 lb large or jumbo shrimp, butterflied
1 salt and pepper
1 tartar sauce, optional
3 green onions, minced
2 cloves garllic, minced
4 lemon wedges, garnish
STEP BY STEP:
Heat oil in a small skillet and saute onions, garlic, parsley and thyme
until onions become soft.
Remove from heat and mix together with the tomato bits, bread crumbs,
Parmesan, salt and pepper.
Preheat oven to 450 degree F. Lay shrimp in lightly oiled baking dish,
cut sides down, with tail shells pointing up.
Spread a layer of stuffing over the flattened portion of each shrimp,
mounding it slightly in the center.
Bake until the shrimp are pink and the stuffing is well-browned, about
10 to 12 minutes.
Garnish with lemon wedges and offer tartar sauce, if desired.