Estimated Times: Est. preparation time: 10 mins Est. cooking time: 8 mins
Ingredients12jumbo shrimp shelled and deveined3teaspoons olive oil1cup coarse bread crumbs from day old bread1garlic clove, crushed through a press1tablespoon finely chopped italian parsley1teaspoon grated lemon zest1tablespoon fresh lemon juice1tablespoon chopped fresh parsley
Directions Split the shrimp along the backs but not all the way through. Spray a baking pan with olive oil cooking spray. Arrange the shrimp on the pan. Heat 2 teaspoons of olive oil in a large non-stick skillet. Add the bread crumbs and cook, stirring over medium low heat until the bread is golden. Add parsley, garlic and lemon zest; cook, stirring 1 minute. Remove from heat. Preheat oven to 450°F. Carefully pack the bread mixture into opening in each shrimp, dividing mixture evenly between all shrimp. Brush or drizzle each shrimp with the remaining oil. Bake until shrimp are cooked through, about 5 minutes. Sprinkle with lemon juice before serving. Recipe source: Bertolli USA Inc. Servings: 4