Stuffed Shrimp

Ingredients:

1 pound fresh lump crabmeat

1/2 cup minced yellow onions

1/4 cup minced celery

1/4 minced green bell peppers

1/4 minced red bell peppers

1/4 cup finely chopped fresh parsley leaves

1 tablespoon minced garlic

1/4 cup mayonnaise

1 egg, lightly beaten

3 tablespoons fresh lemon juice

1 tablespoon Worcestershire sauce

1 1/2 cups bread crumbs

1/2 tsp salt

1/4 tsp freshly ground black pepper

20 jumbo shrimp (about 2 pounds or more), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise

2 tbsp olive oil

2 1/2 tbsp paprika

2 tpsp garlic powder

1 tbsp onion powder

1 tbsp cayenne pepper

1 tbsp dried leaf oregano

1 tbsp dried thyme

Instructions:

Preheat the oven to 375 degrees F. Butter a large baking pan and set aside.

Place the crabmeat in a large bowl and season well. Add the cooled vegetables to the crabmeat. Add the mayonnaise, egg, lemon juice, Worcestershire and stir gently with a large wooden spoon. Add 1 cup of the bread crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.

Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking pan. Sprinkle the remaining 1/2 cup of the flaky, bread crumbs over the stuffed shrimp and drizzle with the olive oil. Bake until golden, about 20 minutes.