1 1/2 lbs. jumbo shrimp
1/2 c. Italian bread crumbs
1/4 c. grated Parmesan cheese
1/2 c. melted butter
1 clove garlic, minced
1 tbsp. parsley, minced
3 tbsp. lemon juice

Cook shrimp in boiling water until pink. Drain; remove shell and vein, leaving tail. Split along back curves, cutting almost in half. Open shrimp and press flat. Mix remaining ingredients well and stuff shrimp.

Close shrimp with toothpicks. Arrange in buttered dish. Bake in preheated 350 degree oven for 15 to 20 minutes. Serves 4.

NOTE: Shrimp may be basted with mixture of 1/2 cup white wine and 3 tablespoons lemon juice before baking.