fresh/frozen medium to large cleaned/de-veined shrimp (5-6 shrimp per serving)
stove top (or other SEASONED stuffing mix)
white wine (or any inexpensive cooking wine like sherry)
coarse grind garlic powder
4 tbsp. (1/2 stick) butter (for 4 servings)
slivered almonds (find in baking supplies section of the market)
1 cup rice for every 4 servings (cook ahead of time, even the day before. Wild rice mix adds great flavor)
old bay seafood seasoning (optional)

Rinse shrimp (thaw frozen shrimp in cold water). Spray shallow oven pan generously with non-stick spray.

Place rice in pan (do NOT "pat it down"; mounds or clumps work better). Place 5-6 shrimp per serving over rice. Sprinkle with coarse grind garlic powder and Old Bay seasoning. Sprinkle seasoned stuffing mix and slivered almonds lightly over shrimp. Drizzle with white wine and then drizzle with melted butter.

BROIL on MIDDLE shelf until shrimp turns pink (approximately 6 minutes). Suggest serving with garlic bread and a salad. Texas Toast can go in the oven (middle shelf) at the same time and will be done about the same time as the shrimp.

Submitted by: "J-J"