24 lg. shrimp
2 c. bread crumbs
1/2 c. onion
1/2 c. shallots
1 med. green pepper
1/4 tsp. black pepper
1/4 tsp. salt
3 tbsp. butter
1 egg, beaten
Parsley

Shell and devein 6 shrimp. Set rest aside. Cook shrimp in 3 tablespoons butter for 2 minutes. Chop finely; add onions and green pepper. Cook 3 or 4 minutes, stirring often. Remove from heat. Blend in egg, stir in bread crumbs.

Shell reserved shrimp, leaving on tails. Place shrimp on board. Make a slit underside of each shrimp--do not cut thru; remove vein. Mound stuffing in hollow of each shrimp. Put shrimp tails-up in greased shallow baking dish. Drizzle with melted butter. Bake 10-12 minutes at 400 degrees. Garnish with parsley.