PHIL’S TOTALLY ITALIAN BAKE-STUFFED SHRIMP
2 pounds U10 Jumbo Shrimp (about 20-25 shrimp)
3 large cloves garlic
½ cup chopped fresh flat leaf parsley
1 cup fresh parmesan cheese
½ loaf fresh Italian (or French bread)
1 teaspoon salt
½ teaspoon pepper
¼ cup olive oil
½ stick butter, melted
Peal and butterfly shrimp, leaving tails on. Lay flat on a greased baking sheet.
Mix garlic, parsley, parm, bread, salt and pepper in a food processor until it reaches the texture of coarse meal. Drizzle in oil and pulse loosely until just ‘glazed’.
Top each shrimp with the stuffing mixture and pat to make sure every inch of shrimp is covered with stuffing. Drizzle 1 tablespoon butter over each shrimp.
Bake at 400 for 20 minutes or until shrimp is cooked through.