8 oz. Kibun SeaStix Salad Style, thawed and chopped
1 lb. fresh jumbo shrimp
2 eggs, beaten
1/2 c. bread crumbs
1/2 tsp. paprika
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
2 tbsp. mayonnaise
2 slices white bread, cubed
1/2 c. minced onions
1/4 c. chopped green peppers
1/2 c. butter

Cook and devein shrimp leaving on tails. Split open down back. Dip shrimp into egg and then bread crumbs and paprika. Saute onions and peppers in butter. In a separate bowl, combine remaining ingredients. Stuff into shrimp. Bake shrimp on a non-stick pan at 400 degrees for 15 minutes.