1 lb. shrimp
1 lb. crabmeat
3/4 cup onion, minced
3/4 cup bell pepper, minced
3/4 cup butter
1 1/4 cups fresh bread crumbs
2 eggs
1/2 tsp. red pepper
1 tsp. Lawry's seasoned salt
1/4 tsp. pepper

Place 6 slices of sandwich bread in a 200 degree oven. Cook until completely crisp and dried. Peel, devein and butterfly shrimp so they will lie flat with tails on. Lay in rows on a clean surface to dry. Saute crabmeat, onion, bell pepper, and butter until liquid is absorbed. Combine this mixture with all other ingredients. Mix well. Mound about 2 tablespoons of mixture onto each shrimp. Bake in melted butter at 400 degrees until done, basting occasionally. To freeze, wrap individually in plastic wrap, then in foil. (When shrimp and crabs are abundant, my mom and I get together and spend all day making between 150-200 and freeze. They freeze beautifully.)

TWO WARNINGS: They cost about $1.00 apiece to make, and anyone who's tasted them will be lined up at your front door as soon as they find out there has been a Stuffed Shrimp Marathon.