Stuffed shrimp

• 8 Jumbo shrimp
• 2 tbs Chopped Parsley
• 1 cup Bread Crumbs
• 6 tbs Butter
• 1/4 cup Flaked Crab
• 1/4 cup Sherry
• 1/4 cup Chopped Almond

Remove shell up to tail.

Cut shrimp down to the back leaving in butterfly fashion.

Remove large vein.

Place in baking dish.

Melt butter.

Combine remaining ingredients.

Place stuffing in each shrimp cavity.

Bake in preheated 350°F oven for 20 minutes or till tails curl up and shrimp meat is bright white.

Serve with drawn butter and lemon wedge.

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