Stuffed Butterflied Shrimp

24 uncooked unpeeled large shrimp
1 cup Italian salad dressing
1-1/2 cups seasoned bread crumbs
1 can (6.5 ounces) chopped clams, drained and minced
6 Tbsp butter, melted
1-1/2 tsp minced fresh parsley


Preheat oven to 350°


Peel shrimp, leaving tail section on. Make a deep cut along the top of each shrimp (do not cut all the way through); remove the vein.

Place shrimp in a shallow dish; add salad dressing. Set aside for 20 minutes.

Meanwhile, in a large bowl, combine the bread crumbs, clams, butter and parsley.

Drain and discard salad dressing. Arrange shrimp in a 13"x9"x2" baking dish. Open shrimp and press flat; fill each with 1 tbsp of crumb mixture.

20 to 25 minutes (uncovered) or until shrimp turns pink.

This recipe comes from the kitchen of Barbara Kieran