18 jumbo shrimp, about 5 inch long, cleaned
3/4 c. scallops
6 tbsp. butter
1/2 tsp. paprika
3 tbsp. crushed potato chips
1/2 c. cracker meal
5 tbsp. grated Parmesan cheese
2-3 tbsp. dry sherry
Lemon wedges

Butterfly shrimp. Chop raw scallops and fill into shrimp. Melt butter, add paprika and cook over very low heat for 10 minutes. This removes "raw" taste of paprika.

Combine with potato chips, cracker meal and Parmesan. Cover shrimp with this mixture and place in a shallow baking dish with a little water in the bottom to prevent from drying out. Bake about 20-25 minutes at 350 degrees. Sprinkle with sherry just before removing from oven.