18 jumbo shrimp
1 1/4 whole heads garlic, minced
1/2 c. olive oil
1 green onion, chopped
1/2 c. butter
1/2 c. beef broth
3 to 4 tbsp. dry white wine or to taste
Pimiento (optional)
Chopped parsley to taste

Clean, shell and butterfly shrimp. Dip butterflied shrimp in thoroughly beaten egg and then into Contadina seasoned bread crumbs. Place in large rectangular casserole. In saucepan, combine minced garlic, oil, green onion, butter, beef broth and wine. heat and mix well. Bake shrimp at 350 degrees for 5 minutes and then pour other mixed ingredients over shrimp. Bake for 15 more minutes. Garnish with pimiento slices and parsley. Allow 5 to 6 shrimp per person.