Baked Stuffed Shrimp
Serves: 4 Ingredients:
12 jumbo shrimp shelled and divined
3 Tablespoons Extra Virgin Olive Oil
1 cup coarse bread crumbs from day old Italian Bread
1 garlic clove, crushed through a press
1 tablespoon finely chopped Italian parsley
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
4 sprigs parsley
Split the shrimp along the backs but not all the way through. Spray a baking pan
with olive oil cooking spray. Arrange shrimp on the pan.
Heat 2 teaspoons of the olive oil in a large non-stick skillet. Add the bread
crumbs and cook, stirring, over medium low heat until the bread is golden. Add 1
tablespoon of the parsley, the garlic and lemon zest; cook, stirring, 1 minute.
Remove from heat.
Preheat oven to 450 ° F. Carefully pack the bread mixture into opening in each
shrimp, dividing evenly. Brush or drizzle each shrimp with the remaining oil.
Bake until shrimp are cooked through, about 5 minutes. Sprinkle with lemon juice