Ingredients
- 1 pound jumbo or colossal shrimp (less than 12 per pound)
- 4 tablespoons butter, melted
- 2 tablespoons olive oil
- 2 teaspoons garlic, minced
- 1/4 cup dry white wine
- 2 cups of fresh breadcrumbs
- 2 tablespoons freshly grated parmesan cheese
- 1-1/2 tablespoons parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
Directions
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Preheat oven to 375°F.
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Peel and devein the shrimp, leaving the tail intact.
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To butterfly them, make a slit along the back side, taking care not to slice all the way through the body.
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Line a baking pan with aluminum foil, spray with nonstick spray and arrange the shrimp in a single layer.
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Melt the butter over medium heat and add the olive oil.
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Add garlic and sauté until fragrant, soft and just beginning to turn golden – do not brown. Add the wine and cook for 2 minutes.
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Remove from the heat, add the breadcrumbs, parmesan cheese, parsley, oregano, salt and black pepper. Mix well.
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Spoon even portions of the breadcrumb mixture over each of the butterflied shrimp. Using your fingers, gently mold each portion of stuffing around the shrimp.
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Bake for 12 to 15 minutes, or until the shrimp turn pink and opaque.
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Remove from the oven, sprinkle with lemon juice and serve immediately.