2 lbs. lg. shrimp (15 per lb.)
3 tbsp. butter
2 tbsp. minced shallots or green onions
1/4 c. minced onion (1 sm.)
1 green pepper, seeded and finely chopped
1 c. soft bread crumbs (2 slices)
1 tsp. salt
1/8 tsp. pepper
1 egg, beaten
2 tbsp. melted butter

1. Shell and devein 6 shrimp. Set rest aside. Cook 6 shrimp in 3 tablespoons butter 2 minutes or until pink. Remove and chop finely. Add shallots or green onions, onion and green pepper to fat left in skillet. Cook 3 to 4 minutes stirring often. Remove from heat. Stir in crumbs, shopped shrimp, salt, pepper. Blend in egg.

2. Shell reserved shrimp, leaving tails on. Place shrimp, back down, on board. Make a slit along underside of each shrimp with knife but DO NOT cut through. Remove vein.

3. Heat oven to 400 degrees. Mound stuffing mixture in hollow of each shrimp. Bring tail over stuffing. Put shrimp, tails up, in greased shallow baking dish. (At this point, dish may be covered and refrigerated.) Drizzle shrimp with melted butter. Bake 10 to 12 minutes. Makes approximately 6 servings.