{recipe} Stuffed Shrimp Scampi

I was originally planning to make bacon wrapped shrimp last night, but a bag was left at the grocery store. I hate that! So far I've noticed we're down a bag of tomatoes and a package of bacon *sigh* I wanted to make something nicer than everyday boiled shrimp, so I literally threw this recipe together on the spot. It turned out AMAZING! I can't stress that enough. My husband went on and on about it the whole night. It's super easy to make and without a doubt ranks in the category of a simple sexy meal. This would make a great Valentine's dinner for those who are spending their special night at home and are looking for something rich, with a lot of dimension, that is easy to make and won't make you feel heavy.

1 pound shrimp, uncooked, in the shell {21 to 25 count}
1.5 tablespoons olive oil
1 tablespoon dry white wine or sherry
1 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons butter, melted
2 teaspoons minced garlic
1/4 cup minced green onions
1 teaspoon dried parsley
1/8 teaspoon cayenne pepper
1 tablespoon freshly squeezed lime juice
1/3 cup bread crumbs

Preheat oven to 425 degrees. Peel and devein the shrimp, leaving the tails on. In a large mixing bowl, mix the shrimp, olive oil, wine, salt and black pepper and set aside.

In a small bowl mix the butter, garlic, green onions, parsley, cayenne, lime juice and bread crumbs.

In a medium size glass baking dish, arrange the shrimp in a single layer, pouring all the marinade they were in into the dish with the shrimp. Spread the butter mixture evenly over all the shrimp. Bake for 10 to 12 minutes, or until hot and bubbly. Put the oven on Hi Broil and broil for 1-3 minutes, or until the stuffing topping is very lightly browned.

This dish serves 2 people, about 8 large shrimp per person. If you would like to make more, simply double the recipe. I served alongside steamed garlic peas and it was the perfect accompaniment - filling and not too heavy. Enjoy!

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