2 lbs. steamed shrimp
1 c. plain bread crumbs
1/4 c. chopped parsley
1 1/2 tsp. Worcestershire sauce
Coarse black pepper
2 sticks butter
1/4 c. sour cream
2 garlic cloves, minced
1 1/2 tsp A-1 Sauce
Juice of 1/2 lemon

Cream the butter and thoroughly blend in the bread crumbs and the sour cream. Slowly beat in all the remaining ingredients except the shrimp.

Lightly spray 6 to 8 scallop shells (or baking dish) with a non-stick vegetable oil.

Divide the shrimp into the shells and cover them with the butter mixture. Bake at 400 degrees until tops are lightly browned.