Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Waldine Van Geffen VGHC42A
1 tb Olive oil
3 Green onions; minced
2 cl Garllic; minced
1 ts Italian parsley; chopped
1 ts Fresh thyme; chopped or
1/4 ts Dried thyme
1 tb Dried tomato bits; heaping
3/4 c Fine fresh bread crumbs
1 tb Parmesan cheese; grated
x Salt and pepper
1 lb Large or jumbo shrimp;
-butterflied
4 Lemon wedges; garnish
x Tartar sauce; optional

Heat oil in a small skillet and saute onions, garlic, parsley and
thyme until onions become soft. Remove from heat and mix together
with the tomato bits, bread crumbs, Parmesan, salt and pepper.
Preheat oven to 450~. 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
offer tartar sauce, if desired. Source: The Sonoma Dried Tomato
Cookbook (wrv)

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