Yield: 2 to 3 Servings

Add some shredded crab meat, lobster meat, or tiny bay scallops to the stuffing to fancy it up a bit.

• 12jumbo shrimp, peeled and deveined
• 2TBS white wine
• 1TBS parsley (chopped)
• 2tsp ginger (fresh grated)
• For the Stuffing:
• 1TBS olive oil
• 1TBS butter
• 12cloves garlic (minced)
• 1cup dried breadcrumbs (or ritz cracker crumbs)
• 3TBS parsley (chopped)
• crab, lobster meat or bay scallops, minced (optional)
• 1TBS butter

Put the shrimp on a cutting board and make another cut along the inside curve of the shrimp, cutting almost all the way through.

In a small bowl, combine white wine, parsley, and ginger. Pour half of the mixture into a shallow dish, add the shrimp and toss to coat. Cover and let the shrimp marinate at room temperature for 20 minutes. Reserve the remaining marinade mixture.

Make the stuffing: Heat the oil and butter in a medium skillet over medium heat. Add the garlic and cook, stirring often, until just beginning to turn golden brown, about 2 to 3 minutes. Add the breadcrumbs and cook, stirring often until lightly browned, about 3 minutes more. Transfer the mixture to a small bowl and add the lemon juice and half of the parsley, and stir until blended.

Preheat the oven to 350°F. Coat a shallow baking dish with cooking spray. Remove the shrimp from the marinade. Press open the shrimp to flatten and place a generous tablespoon of the stuffing onto the belly of each shrimp.

Arrange the stuffed shrimp in the prepared baking dish. Drizzle the reserved marinade over the shrimp. Dot the shrimp with the remaining butter.  Bake until the shrimp are opaque, about 10 minutes. Remove the shrimp from the oven. Preheat the broiler. Broil the shrimp, 4 to 6 inches from the heat source, until the stuffing is lightly browned, 2 to 3 minutes. Garnish with the remaining parsley and serve right away.