Lg. fresh shrimp or frozen, shelled and deveined
Crab meat (sprinkle with salt, pepper and garlic powder)
2 tbsp. butter
1 c. white wine

Leave tail on shrimp. Split the shrimp partially through, slicing from the upper curved portion of each shrimp. Press down to open, butterfly style.

Melt butter in skillet, lay shrimp in, stuff with crab. Put a very heavy lid (smaller than skillet) directly on shrimp so they will not curl. Cook on medium heat about 5 minutes. Add wine and cook another 5 minutes. Serve on rice with remaining juices.