12 lg. shrimp, 10-15 count
1 1/2 c. fresh bread crumbs
1/4 c. butter
3 tbsp. celery, minced
2 cloves garlic, minced
3 tbsp. sherry
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. fresh parsley, chopped
Paprika

Butterfly shrimp by removing shell except for last tail segment, cut nearly all the way through. Slightly flatten tails by pressing with fingers. Arrange shrimp on a prepared baking sheet. Saute celery and garlic in butter. In a small mixing bowl, combine all ingredients except shrimp and paprika. Place at least a tablespoon of the stuffing on each shrimp. Sprinkle with the paprika and bake for 5 minutes at 350 degrees.