1 tablespoon olive oil
3 green onions, minced
3 cloves of garlic, minced
2 teaspoons parsley, chopped
1 teaspoon fresh chopped thyme, or 1/4 teaspoon dried thyme
1 tablespoon dried tomato bits
3/4 cup fine fresh bread crumbs
1 tablespoon Parmesan cheese, grated
salt and pepper to taste
1.5 pounds large or jumbo shrimp, butterflied
4 lemon wedges for garnish
tartar sauce
Heat oil in a small skillet and saute onions, garlic, parsley, and thyme until the onions become soft. Remove from heat and mix together with the tomato bits, bread crumbs, Parmesan, salt, and pepper. Preheat oven to 450 degrees. Lay shrimp in lightly oiled baking dish, cut sides down, with tail shells pointing up. Spread a layer of stuffing over the flattened portion of each shrimp, mounding it slightly in the center. Bake until the shrimp are pink and the stuffing is well browned, about 10 to 12 minutes. Garnish with lemon wedges and serve tartar sauce on the side. Serves 4.
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