Stuffed Shrimp and Lemos Wedges
INGREDIENTS:
8 jumbo shrimp
2 tbsp chopped parsley
1 cup bread crumbs
6 tbsp butter
1/4 cup crab, flaked
1/4 cup sherry
1/4 cup almonds, chopped
PREPARATION:
Remove shell up to tail. Cut shrimp down to the back leaving in butterfly fashion. Remove large intestine. Place in baking dish. Melt butter. Combine remaining ingredients.
Place stuffing in each shrimp cavity. Bake in preheated 350 oven for 20 min. Serve with drawn butter and lemon wedges