PHIL’S TOTALLY ITALIAN BAKE-STUFFED SHRIMP
2-pounds U10 jumbo shrimp or U12/15 extra large shrimp
3 large cloves garlic
1 cup fresh parmesan cheese
½ loaf fresh Italian (or French bread), broken into pieces
1 teaspoon salt
½ teaspoon pepper
¼ cup olive oil
½ cup chopped fresh flat leaf parsley
½ stick butter, melted
Peal and butterfly shrimp, leaving tails on. Lay flat on a baking sheet lined with parchment (or with foil coated with non-stick spray).
Pulse the garlic, parmesan, bread, salt and pepper in a food processor until it reaches the texture of coarse meal. Drizzle in the olive oil and pulse until the breadcrumbs are evenly ‘glazed’. Add the parsley and pulse several times more until the parsley is evenly distributed throughout the breadcrumbs.
Top each shrimp with the stuffing mixture and fold the tail over the top of the stuffing. Drizzle the butter over each shrimp.
Bake at 400 for 15-20 minutes or until shrimp is cooked through. Squeeze lemon juice over the tops and garnish with more parsley.